THERE IS AN INEVITABLE LOSS OF NUTRIENT MATERIAL, 



and the proportion, of water rises in haricot beans, for instance, from 14 to 73 

 per cent., and in peas from 9.7 up to 86.9 per cent. This means, of course, a corre- 

 sponding increase in bulk. 



A world-wide authority on the subject of food, Dr. Robert Hutchison, says that 



TWENTY-FOUR PLATEFULS OF THICK PEA-SOUP 



would be required to give an average man his day's supply of protein; and even 

 then he would have too little carbohydrate and fat; though were the soup made with 

 milk instead of water, eight platefuls would suffice. Such a bulk of food is ill- 

 adapted to the human stomach, of which the utmost capacity is three pints. 



THE OLD GREEK PHYSICIAN, GALEN (A.D. 130-180), 



was quite right when he said, " Pulses are harder to digest than other foods and 

 give bad dreams." They are, however, useful to eat with bacon, pork, or other fatty 

 foods in winter-time, especially for those who lead an active life; but if eaten 

 frequently by those who lead sedentary lives they are liable to cause flatulence and 

 other digestive troubles. 



ONE OBJECTION TO VEGETARIAN DIET LIES IN THIS MATTER OF BULK. 



The volume and structure of a cow's stomach illustrates the provision made by 

 nature for the accommodation and digestion of the masses of foodstuff required by 

 an animal dependent for its sustenance on vegetable substances only. 



THE STRUCTURE OF THE TEETH AND DIGESTIVE TRACT 



in the human body afford evidence that man is designed for the mixed diet he 

 usually prefers when in health. The fact that he has drifted into an excessive 

 reliance on animal food does not call for a violent reaction in favour of a purely 

 vegetable diet. In this, as in other matters which affect our health, 



IT IS THE HAPPY MEAN FOR WHICH WE SHOULD STRIVE. 



The place of cereals in our bill of fare must be treated with great brevity owing 

 to the limitations of space. From the nutritive standpoint oatmeal heads the list; it 

 is so rich in protein, fat, carbohydrates, and salts. But, unfortunately, the husk is so 

 closely adherent to the kernel that it cannot be separated by ordinary grinding. 

 The small sharp particles which remain lend to 



OATMEAL ITS QUALITY AS A CORRECTIVE 



of constipation, on account of their irritating effect on sluggish intestines. This 

 irritation may, however, be detrimental to the delicate lining of the bowels, which 

 has led some physicians to forbid the use of oatmeal for children. The exact 

 reason for the " heating " effect it has in some cases is not yet known. The 

 numerous 



PATENT PREPARATIONS OF BREAKFAST FOODS 



on the market possess at least two advantages over ordinary oatmeal. The treat- 

 ment through which they are passed ruptures the tough cellulose walls of the 

 grains and partially cooks the nutrients within. Time is thus economized in their 

 domestic preparation and they become much more digestible; but the price asked 

 in some cases is wholly out of proportion to the food-value of the much-advertised 

 goods. Of course, to some people it is worth paying dearly for the convenience, 

 variety, palatability, and cleanliness of these patent preparations. 



MACARONI, SEMOLINA, AND VERMICELLI 



contain more than twice the protein present in rkc, and are useful, cheap foods, 

 especially when cooked with eggs, cheese, or minced meat. Rice is the poorest of 



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