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Updated: May 3, 2025
"Mis' French, whoever she may be, has got him right under her thumb. I, for one, believe she'll never get him, for all her pains. He's as sharp as she is any day, when it comes to that; but he's made comfortable, and she starches his shirt bosoms so's you can hear 'em creak 'way across the meeting-house.
In moderate amounts, it is not only appetizing and digestible, but will assist in the digestion of other foods; hence the custom of eating a small piece of "ripe" cheese at the end of a heavy meal. Sources of Starch. The starches are valuable and wholesome foods.
In reading the lives of eminent men who have lived long it is common to find that they were never strong. At the age of one year the baby is generally weaned. The ordinary child needs the mother's milk no longer, for by this time the digestive power is great enough to cope with cow's milk and various starches. The most important problem now is how to feed the child.
*Peanut Proteids. 28.3 Starches. 1.8 Fats. 46.2 Salts. 3.3 *Walnut Proteids. 15.8 Starches. 13.0 Fats. 57.4 Salts. 2.0 *Apple Proteids. 0.4 Starches. 7.2 Fats. 0.0 Salts. 0.5 *Cherry Proteids. 0.7 Starches. 10.2 Fats. 0.0 Salts. 0.7 *Grape Proteids. 0.6 Starches. 14.2 Fats. 0.0 Salts. 0.5 *Banana Proteids. 4.9 Starches. 19.2 Fats. 0.6 Salts. 1.1
While the mastication is going on the saliva becomes mixed with the food. In the saliva is the ptyalin, which begins to digest the starch. Starch that is well masticated is not so liable to ferment as that which gets scant attention in the mouth. Starches and nuts need the most thorough mastication.
The result is that the breakfast ferments in the alimentary tract. After a few months or years of such breakfasts, some kind of disease is sure to develop. Mushy starches dressed with rich milk and sugar are responsible for a large per cent. of the so-called diseases of children, which are primarily digestive disturbances.
She now thrives as a laundress; she is a rank Puritan, and starches for the godly. She was at first very wary and reserved in her communications; but by siding with her prejudices and humours, and by the intercession of the Rev. Mr. It seems that these Braddells lived very unhappily; the husband, a pious dissenter, had married a lady who turned out of a very different practice and belief.
While the "Old School" of medicine looks upon starches, sugars, fats and proteins as the only elements of nutrition worthy of consideration, Nature Cure aims to reduce these foods in the natural dietary and to increase the purifying and eliminating fruits and vegetables. In this volume we cannot go into the details of the diet question.
The dried sweet fruits are quite different from the fresh juicy ones. The former serve more the purpose of the starches than that of fruits. They are rich in sugar, which produces heat and energy. The same is true of the banana, which is about one-fifth sugar. It is not as sweet as would be expected from this fact. Some sugars are sweeter than others.
Those who have good steamers or fireless cookers will not find it of special advantage. Brown flour gravies are not fit to eat. If there is any gravy serve it as it comes from the pan without mixing it with flour or other starches. It may be put over the meat or used as dressing for the vegetables. Milk gravies are also to be avoided. Use only the natural gravies.
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