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Substances known as drugs, which may be used as medicines in disease, should be avoided in health. Before foods can be passed into the body proper, they must be converted into the liquid form, or dissolved. In this process, known as digestion, water is the solvent; and certain chemical agents, called enzymes, convert the insoluble nutrients into substances that are soluble in water.
During their transfer from the food canal, the dissolved nutrients undergo changes, giving rise to the materials in the blood. Thus are the serum albumin and serum globulin of the blood derived from the peptones and proteoses; the dextrose, from the maltose and other forms of sugar; and the fat droplets, from the glycerine, fatty acid, and soluble soap.
Let them discard sago, arrowroot, and tapioca, all largely composed of starch, as comparatively useless in nourishing the growing body, which calls for the most complete nutrients; these often do very well in illness, where no great degree of nourishment is necessary, and where simply a given quantity of bland, innutritious food is required to help the system do without stronger aliment, calculated to irritate overworked and sensitive organs.
They are rather complex chemical compounds, though not so complex as proteids. Since neither fats nor carbohydrates contain nitrogen, they are frequently classed together as non-nitrogenous foods. *Purpose Served by Carbohydrates, Fats, and Albuminoids.*—These classes of nutrients all serve the common purpose of supplying energy.
Wheat grass juice has a powerful anti-tumor effect, is very perishable, is laborious to make, but is worth the effort because it contains powerful enzymes and nutrients that help detoxify and heal when taken internally or applied to the skin. Some of them haven't died.
*Composition of the Food Materials.*—One who intelligently provides the daily bill of fare must have some knowledge of the nature and quantity of the nutrients present in the different materials used as food. This information is supplied by the chemist, who has made extensive analyses for this purpose. In this matter a table showing the composition of foods can be used to great advantage.
KEY: 1, percentage of nutrients; 2, fuel value of 1 pound in calories. A, round beef; B, sirloin beef; C, rib beef; D, leg of mutton; E, spare rib of pork; F, salt pork; G, smoked ham; H, fresh codfish; I, oysters; J, milk; K, butter; L, cheese; M, eggs; N, wheat bread; O, corn meal; P, oatmeal; Q, dried beans; R, rice; S, potatoes; T, sugar.
It will assist materially in understanding these organs if we first learn something of the nature of the work which they have to perform. *How the Nutrients get into the Body.*—The nature of digestion is determined by the conditions affecting the entrance of nutrients into the body.
In general, it may be said that eggs are cheaper food than meat when a dozen costs less than 1-1/2 pounds of meat; for a dozen eggs weigh about 1-1/2 pounds and the proportions of protein and fat which they contain are not far different from the proportions of these nutrients in the average cut of meat.
Not only do they supply all of the main elements in the tissues, but they are of such a nature chemically that they are readily built into the protoplasm. They are absolutely essential to life, no other nutrients being able to take their place. An animal deprived of them exhausts the proteids in its body and then dies.
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