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All colourless plants and all animals, on the other hand, live by destroying these compounds and using the energy thus liberated; in this respect being more like ordinary artificial machines. The animal does indeed perform certain constructive operations, manufacturing complex material out of simpler bodies; as, for example, making fats out of starches.
The starch, which is the chief ingredient of cereals, is easily obtained from tubers and legumes; fats and sugars will take its place. Commercial sugar is not a necessity. The force and heat derived from it can be obtained from starches and fats. Outside of milk in infancy, there is not a single indispensable food.
Candy sold on the street is always questionable. If eaten in excess, sugar quickly gives rise to fermentation in the stomach and bowels; but so do the starches and the fats, if over-indulged in.
Fat and heat must come to us from the starches and sugars, in sufficient supply to "put a layer of wadding between muscles and skin, fill out the wrinkles, and keep one warm." To find out the proportion needed for one's own individual constitution, is the first work for all of us.
The grinding crushes the grains into a powder so that the starch can be sifted out from the husks and coating of the grain, and the fibres which hold it together; and the cooking causes the tiny starch grain to swell and burst the cell wall, or bag, which surrounds it. Starches as Fuel. The starches contain no nitrogen except a mere trace in the framework of the grains or roots they grow in.
Working away this way, sucking the stale bread, the child learns to go through the motions of chewing, and this is valuable training. Never give bread soaked in milk and never feed milk while bread is being eaten. If the meal is to be bread and milk, give the bread either before any milk is taken, or afterwards. Starches are not to be washed down with liquids.
"No, the doctor both doctors have told me that. I can eat starches, and albumens, all right, but I have to keep right away from all carbons and nitrogens. I've been dieting that way for two years, except that now and again I take a little glucose or phosphates." "That must be a nice change," I said, cheerfully. "It is," he answered in a grateful sort of tone. There was a pause.
The principal kinds of fat used as food are the fat of meat, butter, suet, and lard; but in many parts of the world various vegetable oils are largely used, as the olive, palm, cotton seed, cocoanut, and almond. The use of the fats in the body is essentially the same as that of the starches and sugars.
For simplicity's sake, however, these will be left out of consideration. These products of plant life consist of such materials as sugar, starches, fats, and proteids, all of which have been manufactured by the plant from the ingredients furnished it from the soil and air, and through the agency of the sun's rays. These products of plant life now form foods for the animal kingdom.
The sugar is what is known as dextrose, not the refined sugar of commerce. The sweet fruits contain this sugar in the form of fruit sugar, which needs but little preparation to be absorbed by the blood. Dr. Other starches should be avoided because they are difficult to digest, the doctor wrote.
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