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The division of food into azotized and non-azotized is no doubt important, but the attempt to show that the first only is plastic or nutritive, while the second is simply calorifacient, or heat-producing, fails entirely in the face of the facts revealed by the study of man in different climates, and of numerous experiments in the feeding of animals.
We have, then, the two natural divisions of calorifacient and plastic foods: the one adapted to sustain the heat of the body, and enable us to maintain a temperature independent of that of the medium we may be in; the other to build up, repair, and preserve in their natural proportions the various tissues, as the muscular, fibrous, osseous, or nervous, which compose our frames.
The division of food into azotized and non-azotized is no doubt important, but the attempt to show that the first only is plastic or nutritive, while the second is simply calorifacient, or heat-producing, fails entirely in the face of the facts revealed by the study of man in different climates, and of numerous experiments in the feeding of animals.
Now starch is the great element, in all farinaceous articles, which is adapted to supply us with calorifacient food. "In its original condition, either raw or when broken up by boiling, it does not appear that starch is capable of being absorbed by the alimentary canal. By its conversion into sugar it can alone become a useful aliment."
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