

FOOD. 21 



oxidation and contributes to the production of force, and is thus far a food. 

 It excites the gastric glands to increased secretion, improves the digestion, 

 accelerates the action of the heart and stimulates the activities of the 

 nervous centres. In zymotic diseases, and all cases of depression of the 

 vital powers, it is most useful as a restorative agent. When taken in 

 excessive quantities, it is eliminated by the lungs and kidneys. The 

 metamorphosis of the tissues is retarded, the elimination of urea and 

 carbonic acid is lessened, the temperature lowered, the muscular powers 

 impaired and the resistance to depressing external influences diminished. 

 When taken through a long period of time, alcohol impairs digestion, 

 produces gastric catarrh, disorders the secreting power of the hepatic cells. 

 It also diminishes the muscular power and destroys the structure and 

 composition of the cells of the brain and spinal cord. The connective 

 tissue of the body increases in amount, and subsequently contracting, gives 

 rise to sclerosis. 



A proper combination of different alimentary principles is essential 

 for healthy nutrition ; no one class being capable of maintaining life for 

 any definite length of time. 



The Albuminous food in excess promotes the arthritic diathesis, mani- 

 festing itself as gout, gravel, etc. 



The Oleaginous food in excess gives rise to the bilious diathesis, while 

 a deficiency of it promotes the scrofulous. 



The Farinaceous food, when long continued in excess, favors the rheu- 

 matic diathesis by the development of lactic acid. 



The Alimentary Principles are not introduced into the body as such, 

 but are combined in proper proportions to form compound substances, 

 termed foods, e.g., bread, milk, eggs, meat, etc., the nutritive value of each 

 depending upon the extent to which these principles exist. 



PERCENTAGE COMPOSITION OF DIFFERENT FOODS. 



WATER. ALBUMEN. STARCH. SUGAR. FATS. SALTS. 



Bread 37 8.1 47.4 3.6 1.6 2.3 



Milk..... 86 4.1 ... 5.2 3.9 0.8 



Eggs 74 14.0 ... ... 10.5 1.5 



Mea t 54 27.6 ... ... 15.45 2.95 



Potatoes 75 2.1 18.8 3.2 0.2 0.7 



Corn 14 ii. i 64.7 0.4 8.1 1.7 



Oatmeal 15 12.6 58.4 5.4 5.6 3 



Turnips 91 1.2 5.1 2.1 ... 6 



Carrots 83 1.3 8.4 6.1 0.2 i.o 



Rice 13 6.3 79.1 0.4 0.7 0.5 



