The citizen. [volume] (Berea, Ky.) 1899-1958, 1919-11-20
A BETTER ACQUAINTANCE WITH
CARBOHYDRATEs


Carbohydrates form the largest
proportion Of our daily food, and on
them, more than on the proteins OF
the fats, do we depend for variety
in the diet. From the standpoint Of
nutrition they are classified into
starches and sugars, cellulose, and
gums-the last being unimportant,
as furnishing but a minute proper
ton Of our common food.
Though starches and sugars are
Of the head OF the list in importance,
yet in this paper we shall begin
lower down and work up, for some
knowledge OF cellulose is necessary
TO a good understanding Of starch.
Much Of the cellulose we come up
against in daily life is absolutely
inedible-for instance, the library
table, which is cellulose. On the
other hand, we have a kind so ten
der and succulent we hardly know
II Il there, like the framework OF
the lettuce leaf: and then there are
INSTRUMENTATION sorts, like the
pods Of peas, the parings OF squash,
Of apples, OF potatoes, which many
OF us are learning 10 utilize, because
OF the good minerals or vitamines
which are incorporated in them, and
which are lost when the parings
are thrown away.
or the edible cellulose there are
two kinds, digestible and indiges-
tible.
Scientists are far from agreeing
with one another as 10 whether the
cellulose which is edible Is likewise
digestible. A good deal OF IL is
found TO leave the body without ap-
parent change-this must unques-
tionably be branded as indigestible.
A good deal more, like the fine and
delicate cellulose OF the apple pulp,
or OF the flesh Of a mealy baked
potato. disappears in the body as
completely as any other well-di-
gested food. II may be IL is con-
sumed, and has yielded heat and
energy like starch: or IL may be that
IL has only been decomposed by the
action OF ferments or bacteria in the
intestinal tract, and converted into
gas-the gas which when generated
in sufficiently large quantity makes
us say we suffer from flatulency.
But whether or not cellulose Is 10
any extent nutritious, IL is exceed
ingly useful as an intestinal stimu-
liant, 10 promote digestion, and as
such IL appears TO be necessary 10
the health Of all animals except the
carnivora.
SO much for cellulose. Now for
the starches.
The various starches differ con-
siderably in structure. All the mi
mute granules OF starch, visible only
Inder the miscroscope, are composed
u wee sacs or bags OF cellulose,
Illled with amylose, or starch prop
sr. The granules OF starch from
iiirerent sources differ from one an
)ther in size, shape. and peculiar
markings, thus the adulteration OF
me OF the expensive starches, sucn
Is arrowroot, with one OF the
cheaper. such as potato, can be de-
ected by the use Of the microscope.
Different starches behave somewhat
in cooking-thus, arrow
DOT makes clear, transparent
,aste, and may be used TO thicken
soup or a sauce without causing
corn starch needs long
TO get rid Of the starchy
aste, etc; also, as rule the
tarches Of cereals are less quickly
Iigested than the starch OF potato
nd other vegetable.
Starch has been called one OF the
basic" foods OF man, since il is one !
( the most important constituents {
I grains and vegetables; IL is pres
nj in many fruits, and in all green '
caves. Moist heat like boiling or I
leaning. bursts the sacs OF cellu-
Dse which enclose II, and lets out !
he starch, which is then easier to s
igest. Hence the first point 10 be '
oted concerning the use OF starchy {
pods is that they are very much {
lore easily digested when cooked I
han when raw. /
Another, and more important $
oint, is that in the body the diges- G
on OF starch begins in the mouth, {
nd is finished only after IL has {