92 CONSTITUENTS OF FOOD. 



starch is only converted into grape sugar, which is ex- 

 pelled from the body without further change/ 



In other diseases, as for example, in inflammation of 

 the liver, we find the blood loaded with fat and oil ; and 

 in the composition of the bile there is nothing at all 

 inconsistent with the supposition, that some of its con- 

 stituents may be transformed into fat. 



XVIII. According to what has been laid down in the 

 preceding pages, the substances of which the food of 

 man is composed may be divided into two classes ; into 

 nitrogenized and non-nitrogenized. The former are 

 capable of conversion into blood ; the latter incapable 

 of this transformation. 



Out of those substances which are adapted to the 

 formation of blood are formed all the organized tissues. 

 The other class of substances, in the normal state of 

 health, serve to support the process of respiration. 

 The former may be called the plastic elements of nutri- 

 tion j the latter, elements of respiration. 



Among the former we reckon 



Vegetable fibrine. 

 > Vegetable albumen. 

 Vegetable caseine. 

 Animal flesh. 

 Animal blood. 



Among the elements of respiration in our food, are 



Fat. Pectine. 



Starch. Bassorine. 



Gum. Wine. 



Cane sugar. Beer. 



Grape sugar. Spirits. 

 Sugar of milk. 



