170 FATS CAEBOHYD11A TES. 



The Carbohydrates and Carbohydrate - Containing 

 Foods. Sugar and starch are the chief carbohydrates. 



Wheat and the grains are chiefly starch (excepting water, 

 which makes up the larger part of nearly all foods), with a 

 small amount of proteid (gluten) and a very little fat. 



In ordinary white flour nearly all the gluten has been re. 

 moved with the bran or " middlings." While wheat, or breac 

 made from the whole grain of the wheat, may support life, 

 one would starve if he attempted to live on common white 

 bread alone. It is almost entirely starch. In the "Entire 

 Wheat Flour" it is claimed that all the gluten is retained, 

 only the very thin outer husk of the grain being removed. 

 It does not make so white a flour, but it is better adapted to 

 use as a food. If we use white bread, having thrown away 

 the nitrogenous part of the wheat, we need to take more pro- 

 teid from other sources than if we used the entire wheat 

 flour. This is not economy. And it is claimed that the entire 

 wheat bread is more wholesome as well as more nutritious. 

 The part thrown away has in it phosphates as well as the 

 nitrogenous material. This flour is ground fine, so that it has 

 not the coarse particles which are in Graham flour, and which 

 are a source of irritation to the mucous coat of the digestive 

 tube in some persons. (See Appendix.) 



Water. Water constitutes about two-thirds of the entire 

 weight of the body. It constitutes the bulk of the liquids 

 we have studied, blood, lymph, sweat, urine, etc. Water is 

 the solvent and carrier of all the material of the bod}'. 

 Hence we need a large amount of it; of course we must 

 remember that we get a good deal of water in most of our 

 solid foods. 



Water, as it comes from the clouds, is pure. After enough 

 rain has fallen to wash the air, rain-water is pure, and if caught 

 on a clean roof (especially a slate roof), and kept in a clean 



