The needs of food are to market expansion, to supply force and heat, and to furnish material to patch up the waste which is consistently occurring in the body. Each breath, each thought each motion, wears out some portion of the fragile and glorious house in which we live. Numerous vital processes remove these worn and pointless particles ; and to keep the body in health, their loss must be made good by consistently replenished supplies of material correctly changed to restore the worn and diminished tissues. This re-building material must be supplied thru the channel of foods and drinks, and the best food is that by which the desired end could be most readily and completely attained. The great variety in personality of the one or two tissues of the body, makes it mandatory that food should contain a spread of elements, so that each part could be correctly nourished and replenished. The food elements.
The assorted elements found in food are the following : Starch, sugar, fats, albumen, mineral substances, indigestible substances. The digestible food elements are regularly grouped, according to their chemical composition, into 3 classes ; vis, carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats ; the nitrogenous, all albuminous elements ; and the inorganic comprises the mineral elements. Starch is only found in plant foods ; all grains, most veg, and some fruits, contain starch in spades.
One or two types of sugar are made in nature's lab ; cane, grape, fruit, and milk sugar. The 1st is acquired from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is among the components of milk.
Glucose, a synthetic sugar like grape sugar, is now mostly made by subjecting the starch of corn or potatoes to a chemical process ; but it doesn't have the sweetness of natural sugars, and is in no way a correct substitute for them. Albumen is located in its purest, uncombined state in the white of an egg, which is just about totally composed from albumen. It exists, mixed with other food elements, in numerous other foods, both animal and plant. It is located abundant in oatmeal, and to some extent in the other grains, and in the juices of veg.
