Informational Site NetworkInformational Site Network
Privacy
 


Home


Medical Articles


Mother's Remedies


Household Tips


Medicine History


Forgotten Remedies


Search

Medical Articles

Bilious Fever

This fever may be either intermittent, remitting, or continue...

Polypus

See Nostrils. ...

Onion Cases

All too many of my cases are what I privately refer to as oni...

Aphorisms

Educate your eye and your fingers. Be sure you are right...

Methods Of Treatment

Irritating applications probably provoke recurrences, becaus...

Pathology

The part of the heart most affected is the part which has the...

The Three Great Classes Of Food-fuel

Food is Fuel. Now what is the chief quality which makes one k...

Foreign Bodies In The Air And Food Passages

The air and food passages may be invaded by any foreign subst...

Habit And Nervous Strain

PEOPLE form habits which cause nervous strain. When t...

Spinal Congestion

In some cases of this trouble the symptoms are very alarming, ...

Mineral Acids Muriatic Acid Prescriptions

have also been used with good effect in some epidemics. _Muri...

Water For Drinking

Every care should be taken to have drinking water absolutely p...

Aconite

Is applicable to inflamed eyes, in the early stage, where the...

Pleurisy

The pleura is the tender double web, or membrane, which lines ...

Locomotor Ataxia

This disease is a most difficult one to deal with, and any hea...

The Real Truth About Salt And Sugar

First, let me remind certain food religionists: salt is salt ...

The Blood-mesh Of The Skin

The Blood Vessels under the Skin. Not merely the nails and th...

Prophylaxis

If one put into his mouth nothing but food, foreign body acc...

Facts

In 1845-46 there was an epidemic in Dresden, a city of 100,00...

Action Of The Sitz-bath Explained

The _sitz-bath_ acts in a direct manner upon the abdominal or...



The Three Great Classes Of Food-fuel





Category: THE COAL FOODS
Source: A Handbook Of Health

Food is Fuel. Now what is the chief quality which makes one kind of
food preferable to another? As our body machine runs entirely upon the
energy or strength which it gets out of its food, a good food must
have plenty of fuel value; that is to say, it must be capable of
burning and giving off heat and steaming-power. Other things being
equal, the more it has of this fuel value, the more desirable and
valuable it will be as a food.

From this point of view, foods may be roughly classified, after the
fashion of the materials needed to build a fire in a grate or stove, as
Coal foods, Kindling foods, and Paper foods. Although coal, kindling,
and paper are of very different fuel values, they are all necessary to
start the fire in the grate and to keep it burning properly. Moreover,
any one of them would keep a fire going alone, after a fashion, provided
that you had a grate or furnace large enough to burn it in, and could
shovel it in fast enough; and the same is true, to a certain degree, of
the foods in the body.

How to Judge the Fuel Value of Foods. One of the best ways of roughly
determining whether a given food belongs in the Coal, the Kindling, or
the Paper class, is to take a handful or spoonful of it, dry it
thoroughly by some means,--evaporating, or driving off the water,--and
then throw what is left into a fire and see how it will burn. A piece of
beef, for instance, would shrink a good deal in drying; but about
one-third of it would be left, and this dried beef would burn quite
briskly and would last for some time in the fire. A piece of bread of
the same size would not shrink so much, but would lose about the same
proportion of its weight; and it also would burn with a clear, hot
flame, though not quite so long as the beef. A piece of fat of the same
size would shrink very little in drying and would burn with a bright,
hot flame, nearly twice as long as either the beef or the bread. These
would all be classed as Coal foods.

Then if we were to dry a slice of apple, it would shrink down into a
little leathery shaving; and this, when thrown into the fire, would burn
with a smudgy kind of flame, give off very little heat, and soon
smoulder away. A piece of raw potato of the same size would shrink even
more, but would give a hotter and cleaner flame. A leaf of cabbage, or a
piece of beet-root, or four or five large strawberries would shrivel
away in the drying almost to nothing and, if thoroughly dried, would
disappear in a flash when thrown on the fire. These, then, except the
potato, we should regard as Kindling foods.

But it would take a large handful of lettuce leaves, or a big cup of
beef-tea, or a good-sized bowl of soup, or a big cucumber, or a gallon
of tea or coffee, to leave sufficient solid remains when completely
dried, to make more than a flash when thrown into the fire. These, then,
are Paper foods, with little fuel value.





Next: The Coal Foods

Previous: What Kind Of Food Should We Eat?



Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK


Viewed 1084