132 OLEOMARGARINE. 



and second, by being thoroughly mixed with the other foods in the 

 mouth they form an impervious covering to them, thereby preventing 

 the gastric juice from coming into direct contact with them. 



"Randolph says that 'a further reason that the fats, especially 

 when cooked with other foods, are frequently found to be unwhole- 

 some is that in the process of cooking they so surround and saturate 

 the tissues of the substance with which they are combined that it is 

 rendered nearly inaccessible to the action of the saliva and gastric 

 juice, and at times digestion is in so far delayed that the fried sub- 

 stance does not become entirely freed from this more or less impervi- 

 ous coating of fat until subjected to the action of the pancreatic juice.' 



' ' This retards digestion and prevents that increased flow of gastric 

 juice which follows the absorption in the stomach of the first portion 

 of food digested, as is shown to be the case by Heidenhan's experiment, 

 and also deprives the proteids of that aid in their digestion which fats 

 are declared to render." 



That is the same proposition laid down but a moment since. 



The ACTING CHAIRMAN. If there is anything you desire to insert, if 

 you will mark it and hand it to the reporter, it will be inserted. 



Mr. FLANDERS. I am sorry to have to rush over this so fast, because 

 it embodies facts that ought to be presented to the committee. It is 

 not fancy. It is not quoted upon hearsay. 



Here [exhibiting] is a book that is just out. I telegraphed last Sat- 

 urday to New York for it, and they had to telegraph to Chicago for 

 it, and it came down, perhaps, with our Chicago friends. It is just 

 out on the market. The author is J. Milner Fothergill, M. D., mem- 

 ber of the Royal College of Physicians of London; senior assistant 

 physician to the city of London Hospital for Diseases of the Chest 

 (Victoria Park); late assistant physician to the West London Hospital; 

 associate fellow of the College of Physicians of Philadelphia. I want 

 to read what he says. He is a physiologist, and not a chemist. 



He says: 



"And now to the consideration of the third division of the subject, 

 the digestion of fats. 



" We do not know as yet any change exercised upon fat by heat, by the 

 act of cooking, except that of rendering it fluid. Certainly cooking ren- 

 ders fat more toothsome, and in the case of fat exposed directly to great 

 heat, as in the case of the fat of a beefsteak or a mutton chop, the action 

 of the heat upon the albuminous capsule of the adipose tissue is to make 

 it decidedly tasty; but heat cloes liquefy fat, and separates (we believe) 

 olein from stearin and margarin. The liquid portion of fried bacon is 

 digested by many who can not digest the solid portion of bacon fat. 

 This is a well-known fact. The fluid is the olein. Fats vary in their 

 digestibility. The late Dr. John Hughes Bennett said: 4 The main 

 causes of tuberculosis were the dearness of butter and the abundance 

 of pastry cooks, the poor not getting sufficient fat and the upper classes 

 disordering their digestion by pun taste.' Now, butter consists of 

 the fat globules of milk removed from their envelopes of casein by 

 the act of churning, thus getting rid of the albuminous envelope, which 

 is one of the difficulties in the digestion of animal fat." 



I believe you can not find any evidence in nature anywhere to show 

 that nature ever intended any^ globule of fat to go into the human 

 stomach raw except that one globule of butter fat which is found in 



