DIETETIC VALUES OF FOOD-STUFFS PREPARED BY PLANTS. 975 



The following is a table furnished by Dr. Frankland, illustrating the 

 amount of force which each of the substances mentioned can supply ; the 

 estimation being the number of tons one pound of each substance can lift 

 one foot in height : — 



Butter 4507 tons. 



Starch (arrowroot) ..... 2427 „ 



Cane sugar 2077 „ 



Grape sugar 2033 „ 



Comparing butter with peas, it is found that 1 lb. of the latter can 

 raise only 2194 tons. Of this amount only one-fifth at the utmost is 

 available for work done outside the body, according to Helmholtz. 



With reference to the degree of rapidity with which the force libe- 

 rated by digestion is at disposal, Dr. Oliver has some interesting observa- 

 tions upon the especial value of sugar. 



It appears that the Northumberland coal-miners and English navvies 

 have found out for themselves the great use of sugar as a quick force- 

 giver or active generator of muscular energy. He observes : " There is 

 always a small quantity of sugar present in human blood, viz. 0*1 per 

 cent. When muscle is in a state of activity, there is a disappearance of 

 sugar from the blood, four times greater than occurs in the blood issuing 

 from muscle in a condition of rest, clearly indicating, therefore, that 

 during activity sugar is used up." He refers to experiments by Harley, 

 who "abstained from all food except 500 grammes of sugar daily, i.e. a 

 little over one pound by weight, and he found that there was not only an 

 increase in the amount of work accomplished, compared with that done 

 during fasting, by 70 per cent., but that muscular fatigue was decidedly 

 retarded. It is recognised that when sugar is added to food a man is 

 capable of doing more muscular work with than without it, and that 

 this occurs about two hours after it is taken." 



Although complete analyses are the only safe methods of ascertaining 

 the exact values of foods, a rough approximation may often be obtained 

 by a microscopic examination, which readily shows (by taking a fair 

 average sample of several observations) the relative amounts of the nitro- 

 genous and carbonaceous ingredients. Numerous foods are advertised 

 for infants and invalids ; and, in lieu of a chemical investigation, recourse 

 may be had to the microscope. Thus, for example, Dr. Cutler,* New 

 York, finds Ridge's food to be deficient in gluten cells as compared with 

 wheat, while the starch, being more or less " frothy," shows signs of being 

 partially cooked. Mellin's food he regards as one of the best, the starch 

 not being in too great an excess, but changed into a soluble form, which 

 he considers to be an advantage. He says : " I place this food very high 

 on the list of prepared infants' foods, as it contains gluten cells easily 

 visible on inspection." 



" Frame food " t bread professes to contain " all the phosphates and 

 nourishing matter of wheat," to be "free from woody fibre of bran, and 

 to be easily assimilated and digested." 



* Popular edition of Infants' and Invalids'' Cereal Foods wider the Microscope 

 Pub. Gaillard, New York, 1881. 



t Advertised by the Frame Food Co., Lombard Road, Battersea, London, S.W. 



