inosite are compounds | | |
containing hydrogen, oxygen, and carbon, | | |
found in muscle, liver, and brain, and | | |
weighing | 0 | 3 | 0
| | |
16. Sulphate phosphate, and salts of sodium, found | | |
in all tissues and liquids | 0 | 2 | 107
| | |
17. Sulphate, phosphate, and chloride of potassium, | | |
are also in all tissues and liquids | 0 | 1 | 300
| | |
18. Silica, found in hair, skin, and bone | 0 | 0 | 30
| | |
| --- | --- | ---
| 154 | 0 | 0

With this basis, to give us some understanding of the complicated and
delicate machinery with which we must work, the question arises, what food
contains all these constituents, and what its amount and character must
be. The answer to this question will help us to form an intelligent plan
for providing a family with the right nutrition.

CHAPTER VIII.

FOOD AND ITS LAWS.

We have found, that, in analyzing the constituents of the body, water is
the largest part; and turning to food, whether animal or vegetable, the
same fact holds good. It forms the larger part of all the drinks, of
fruits, of succulent vegetables, eggs, fish, cheese, the cereals, and even
of fats.

Fat is found in butter, lard, drippings, milk, eggs, cheese, fish, meat,
the cereals, leguminous vegetables,--such as pease and beans,--nuts,
cocoa, and chocolate.

Sugar abounds in fruits and vegetables, and is found in milk and cereals.

Starch, which under the action of the saliva changes into glucose or
grape-sugar, is present in vegetables and cereals.

Flesh foods, called as often nitrogenous foods, from containing so large a
proportion of nitrogen, are made up of fibrine, albumen, caseine,
gelatine, and gluten; the first four elements being present in flesh, the
latter in vegetables.

Salts of various forms exist in both animal and vegetable food. In meat,
fish, and potatoes