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Updated: June 21, 2025
If you must include meat in your dietary, it should represent a very small percentage of your total caloric intake, be eaten infrequently, with the bulk of the calories coming from complex carbohydrates such grains, legumes and nuts, as well as large quantities of vegetables and fruits.
If you knew anything of the kinds of food necessary to nourish the human body, you would know that it should combine in proper proportions proteid, fats, carbohydrates and a small percentage of inorganic salts these are constantly undergoing oxidation and at the same time are liberating energy in the form of heat." "Hear the bloody bounder!" bawled Pudfut from the other end of the table.
The value of carbohydrates as a source of heat and energy may be accurately measured, and is technically expressed in terms of a unit, called the calorie. As the energy which our bodies require may be estimated in the same terms, it is possible to determine whether or not our food is equal to our wants.
The digestive processes, the main purpose of which is to break up the carbohydrates, proteins, and fats into substances of much simpler chemical structure, begin in the mouth and are not completed until some time after the food has entered the intestine.
The union of oxygen with fats, carbohydrates and proteins in the body results in slow combustion, which produces heat and energy. Our chief supply of oxygen comes directly from the air, but this is supplemented by the intake in food and water. Carbon is the chief producer of energy within the body, being the principal constituent of starches, sugars and fats.
We are now in a position to understand why carbohydrates, fats, and proteids are so well adapted to the needs of the body, while other substances, like alcohol, which may also liberate energy, prove injurious.
One shouts for Horace Fletcher, and another one swears by the scraped-beef treatment, and somebody else never touches a thing but raw eggs and milk, and pretty soon there is a riot of calories and carbohydrates. It always ends the same way: the man with the loudest voice wins, and the defeated ones limp over to the spring and tell their theories to me. They know I'm being paid to listen.
Woven into a dirge on the subject of 'the Land, the last town doings, and adventures on golf courses, it formed the genial topic of the dinner-table; for the Bulgarian with his carbohydrates was already a wonder of the past.
The starches, sugars, and gums, also known as carbohydrates, enter largely into the composition of foods of vegetable origin. They contain no nitrogen, but the three elements, carbon, hydrogen, and oxygen, the last two in the same proportion as in water. The starches are widely distributed throughout the vegetable kingdom.
The energy of muscular work and of the heat of the body comes largely from the oxidation, or destruction, of this class of foods. Now, inasmuch as we are continually giving off energy from the body, chiefly in the form of muscular work and heat, it is evident that material for the production of this energy must be taken in the food. The carbohydrates constitute the bulk of our ordinary food.
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