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Updated: September 28, 2025
The food is alike in both cases; it consists of water, certain inorganic salts, carbohydrate material and proteid material. Both animals and plants take their water and inorganic salts directly as such.
It is also well, in hypertension cases, to have one day a week in which a very minimum amount of food is taken, whether that be milk, or skimmed milk, or a small amount of carbohydrate, without protein food.
The consumption of over- large quantities of protein, as would be the case if we lived exclusively upon meat, increases putrefaction in the intestines and throws unnecessary work upon the kidneys, which are the organs chiefly concerned in getting rid of the waste products of protein. Carbohydrate is the name given the group of foodstuffs to which the sugars belong.
The mineral matter of cereals is found chiefly just inside the bran, or outer covering, so that when this covering is removed, as in the process of preparation for food, a certain amount of mineral matter is generally lost. PROTEIN IN CEREALS. The cereals are essentially a carbohydrate food, but some also yield a large proportion of protein.
"Carbon and oxygen constitute about ninety per cent. of the dry matter of ordinary farm crops, and with the addition of hydrogen very important plant constituents are produced; such as starch, sugar, fiber, or cellulose, which constitute the carbohydrate group. As the name indicates, this group contains carbon, hydrogen, and oxygen, the last two being present in the same proportion as in water.
In the making of white flour, the germ of the wheat is removed, and since most of the fat is taken out with the germ, white flour keeps much better than graham flour, from which the germ is not abstracted in the milling process. CARBOHYDRATE IN CEREALS. The food substance found in the greatest proportion in cereals is carbohydrate in the form of starch.
While pretty well tolerated by children, it is often badly tolerated as far as digestive symptoms are concerned, by adults. The amount of liquid given should be governed by the amount of urine passed and by the amount of perspiration. The patient should not be overloaded with liquid if he does not need it. Enough carbohydrate must be given.
Thus, at the beginning of a meal, favorable conditions for digestion are established. The saliva, however, acts only upon starch; and, moreover, its action upon this carbohydrate is weak unless the food is thoroughly chewed and mixed in the mouth.
Much of the carbohydrate found in vegetables, especially young, tender vegetables, is in the form of sugar, which, as the vegetables grow older, changes to starch. Sugar melts upon the application of heat or, if it is in a melted condition, as sirup or molasses, it boils down and gives off water.
Obviously, its value was and is appreciated, since the cultivation of the sugar-cane and the sugar-beet has become the foundation of a great modern industry. There are some persons, perhaps, who do not realize that beside cane sugar many kinds of carbohydrate occur in our food.
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