WHAT TO EAT 



Fats are akin to carbohydrates in composition, in 

 that they are made up of carbon, hydrogen, and 

 oxygen, and are devoid of nitrogen, but they differ 

 in molecular arrangement of the elements, as their 

 obvious physical qualities testify to the most casual 

 observer. 



Proteins are direct suppliers of muscular waste; 

 carbohydrates and fats are suppliers of energy, and may 

 be stored for future use in the form of fat. 



It is an elementary physiological truth that a portion 

 of each of these three types of food-stuffs must be 

 included in a well-rounded dietary. It is possible to 

 state pretty definitely how much of each of the principal 

 chemical elements should be included; but such a 

 citation has no practical importance for the generality 

 of people. It is really more to the point to recall that 

 countless millions of beings solved the problem of food 

 measureably well in ages when physiological chemistry 

 did not exist, even as a name, and that countless individ- 

 uals to-day are led by their mere instincts, and the 

 accumulated experience that is matter of everyday 

 knowledge, to altogether satisfactory results. Exper- 

 ience, after all, must be the final arbiter. But when 

 empirical experience walks hand in hand with scientific 

 analysis, each helping the other, we may hope for the 

 best results. Only we must beware of scientific dog- 

 matism, no less than of empirical dogmatism. 



Glancing back into the pre-scientific past, then, we 

 find that a vast majority of our ancestors were of 

 omnivorous food habits. The teeth of man have not 



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