25 



References to our tendency to 



OVER-EAT CARBOHYDRATE FOODS 



have been so frequent (bread, cakes, biscuits, farinaceous puddings, cereal 

 preparations, and candies) that the minute quantity of this nutrient stored 

 in the human body see Fig. (1) will excite some curiosity. What becomes 

 of all the starch and sugar consumed daily in every household? 



If only the correct amount of these carbohydrates is taken in the course 

 of the day, it is used right away by the muscles to supply the energy they 

 need for their constant activities. Very little of this rapidly consumed form 

 of fuel remains over. Should more fuel be called for unexpectedly, there is 

 a reserve of fat, some of which can be employed for the purpose, until the 

 next stoking with carbohydrates takes place. 



AN EXCESS OF STARCHES OR SUGAR 



clogs the machinery of the body with half-consumed fuel and loads it with 

 much unwholesome, watery fat, which interferes with the harmonious working 

 of its parts ; just as a fire is choked with half -burnt wood and ash cannot burn 

 brightly until the ashes have been raked out. A body overloaded with fuel- 

 food is hampered in its work, even damaged, by a surfeit of candies or an 

 excess of cakes and tarts. 



IF AN ENGINE HAS TO PUT ON A SPURT, 



fuel is piled on to its furnace; so, if we are taking much exercise, more 

 carbohydrates are allowable, indeed necessary, to supply the extra demand for 

 fuel; and we can indulge, though always with reason, our taste for sweet 

 things; but when confined to the house by the weather or other causes, or 

 when on the shady side of fifty, when we expect a certain amount of waiting 

 upon from our juniors, good sense dictates reduction of carbohydrate food. 



HOW ARE WE TO JUDGE WHAT IS THE CORRECT PROPORTION OF 

 THESE DIFFERENT FOODSTUFFS 



which should be consumed at different times of life, and by what considera- 

 tions should our daily diet be guided? These questions are of great import- 

 ance and call for careful answers. As we have now learnt, much light has 

 been thrown by chemical analysis upon the proportion of each nutrient con- 

 tained in our common foods. A useful, working knowledge of some of these 

 will be gained from a study of Fig. (2). Observe that the protein present 

 in animal foods is always combined with more or less fat. In some cases the 

 amount is very small, as in white fish, for instance. (Note, 



THE GENERAL CUSTOM 



of eating melted butter with whiting or halibut to make good this deficiency.) 

 In cheese, however, there is as much fat present as protein. That there is 

 actually a little fat in bread and potatoes will occasion some surprise; and 

 very few people realize how much fat there is in an egg. As a matter of fact, 

 the form of fat found in an egg is peculiarly easy of digestion ; hence one of 

 the reasons why eggs are so generally recommended for invalids and young 

 children. The traces of fat in bread and potatoes are too small to be taken 

 into account in our diet. 



