FOODS 155 



Elements of Organic Food. Sugar, starch and fat consist of 

 carbon, hydrogen and oxygen (CHO). The proteins add nitrogen 

 (CHNO) and a little sulphur (CHNOS). (The formulae are omit- 

 ted, the symbols being sufficient for our purpose.) These ele- 

 ments are all furnished in suitable quantities by the food as 

 described, except oxygen. This is obtained in great measure 

 from the air we breathe which consists of nitrogen and oxygen. 

 Nitrogen simply dilutes the oxygen, being itself inactive in this 

 combination. 



In accordance with the definition of food given at the beginning 

 of this chapter, we regard atmospheric air as an important source 

 of food, since it provides the essential element oxygen, which 

 constitutes about one fifth of the bulk of the air we breathe (see 

 page 231). It passes from the lungs into the blood and is carried 

 by the red cells to the tissues at large. 



With the exception of oxygen (which is introduced through 

 the lungs), food enters the system through the alimentary 

 tract, being here prepared for the uses for which it is designed, 

 by the process of digestion. 



Different articles of food should be combined in such ways as 

 to secure proper adjustment of food principles to body needs. 



For example: with meats, vegetables should be served rather 

 than milk or eggs. 



Avoid a number of starchy vegetables in the same meal. For 

 example: to potatoes, or rice, or hominy, add green vegetables, as 

 string-beans, spinach, celery, etc. 



There is good reason for adding butter to bread and oil to salad, 

 as neither flour nor green things contain fat. 



Milk is well combined with starchy food, having within itself 

 both proteins and fat. Eggs can take the place of meat to a large 

 extent; they may be combined with milk. 



The shell or husk of grain contains certain mineral salts which 

 are about our only source of silica for the hair and teeth; therefore 

 give whole grains to growing children. 



Whole-wheat flour, and ripe beans or peas, contain protein in a 

 vegetable form; ripe corn (cornmeal) contains more fat than other 

 cereals, and protein as well. 



All vegetables contain a varying amount of fiber which is 

 indigestible, but which is beneficial, since it serves to prevent the 



