Uncooked Foods & How to Use Them - Soil and Health Library

Luncheon.
Sauce dish Combination Cereal. One ounce Pecan Meats.
Two Turkish pulled Figs. One ounce protoid nuts.
Cold Slaw with Olive Oil. Two cakes of Unfired Bread.
Four prunes with thick cream. Sweet Butter.
Glass of Egg-nog.
Dinner.
Two ounces Nut Meats.
Vegetable Salad with Hygeia Dressing.
Two or three cakes Unfired Bread. Combination nut butter.
Very ripe Banana with thick cream.
Pint of Whole Milk.
There is a popular opinion among the majority of people
that appetite, that is, a desire for food, is an evidence of good
health. This is one of the serious mistakes into which people
have gradually evolved. Irritation of the mucous membranes
of the stomach is one of the most serious and unhealthy
conditions with which this much-abused organ is afflicted;
and while in this condition, it calls with ferocity for food, the
satisfying of which has killed suddenly hundreds of
thousands of people whose death is attributed nearly always
by the learned doctors to heart failure. And we agree with
them completely. We have never known any other method of
demise, except for the heart to fail. It is unquestionably the
customary way to die, and it matters but little whether the
"heart failed" on account of being shot, beheaded by a Cuban
machete, or on account of an overloaded stomach,—the
doctor's "heart-failure" theory is safely correct.
There are five different classes of food; there are five
different digestive organs and five different kinds of digestive
fluids.
The five classes of foods are, water, proteids,
carbohydrates, fat and mineral salts. The five organs of
digestion are, the mouth, stomach, liver, pancreas and
intestinal glands.
The five different digestive fluids are, saliva, gastric
juice, pancreatic juice, bile and intestinal juices.
All the different kinds of food contain more or less water.
All of the different digestive fluids are composed largely of
water.
Foods classed under the head of proteids are composed
largely of nitrogen, and embrace albumen in animal foods,
the gluten and gelatine in cereals, cellulose in vegetables, and
the casein in milk and cheese.
The foods classed under the head of carbohydrates
contain mostly starch and sugar. All the cereals, vegetables,
fruits and nuts are composed, more or less, of carbohydrates.
Many of these also contain nitrogen to a sufficient degree to
class them under the head of protein.
Mineral salts are found in all vegetables and fruits in
sufficient quantities to supply the needs of the body if it is fed
upon these articles. The salts of sodium, potassium, chlorides,
calcium, magnesium, phosphates and iron are the principal