New PDF release: A Handbook of Health

By A. M., M. D. WOODS HUTCHINSON

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Generally speaking, our Appetites will Guide us. Our whole body is an ingenious machine for catching food, digesting it, and turning the energy, or fuel value, which it contains, into life, movement, and growth. Naturally, two things follow: first, that the kind and amount of food which we eat is of great importance; and second, that from the millions of years of experience that the human body has had in trying all sorts of foods, it has adapted itself to certain kinds of food and developed certain likes and dislikes which we call appetites.

So practically every food that comes upon our tables has some kind of real food value, or it wouldn't appear there. The most careful study and analysis have shown that almost every known food has some peculiar advantage, such as digestibility, or cheapness, or pleasant taste as flavoring for other more nutritious, but less interesting, foods. But some foods have much higher degrees of nutritiousness or digestibility or wholesomeness than others; so that our problem is to pick out from a number of foods that "taste good" to us, those which are the most nutritious, the most digestible, and the most wholesome, and to see CHAPTER III 31 that we get plenty of them.

3) Fats, found in fat meats, butter, oil, nuts, beeswax, etc. This whole class of Coal foods can be recognized by the fact that usually some one of them will form the staple, or main dish, of almost any regular meal, which is generally a combination of all three classes--a protein in the shape of meat; a starch-sugar in the form of bread, potatoes, or rice; and a fat in the form of butter in northern climates, or of olive oil in the tropics. " There are proteins, or "meats," both animal and vegetable; and no one can support life without protein in some form.

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A Handbook of Health by A. M., M. D. WOODS HUTCHINSON


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