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Updated: May 3, 2025
Both saccharine and fatty matters are eventually oxidised in the body; and there is an accompanying evolution of heat. Sugar is the form to which sundry other compounds have to be reduced before they are available as heat-making food; and this formation of sugar is carried on in the body.
The articles containing most of the three articles needed generally in the body are as follows: for fat and heat-making butter, lard, sugar, and molasses; for muscle-making lean meat, cheese, peas, beans, and lean fishes; for brain and nerves shell-fish, lean meats, peas, beans, and very active birds and fishes who live chiefly on food in which phosphorus abounds.
The preserved meats contained a vast amount of fat and carbonaceous, or heat-making food, as well as elements easily digestible and calculated to maintain one's strength in moments of unusual stress. I carried a .256 Mannlicher rifle, a Martini-Henry, and 1000 cartridges duly packed in a water-tight case.
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