Part 10

TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES

1 Especially beneficial 3 Somewhat undesirable 2 Good combinations 4 Particularly harmful

SUGARS

(Cane and maple-sugars, sirup, and honey)

Acid Sweet Fats Eggs Milk Nuts Grains Vegetables Fruits Fruits

Sugars with 2 2 3 2 2 3 2 2

Sugars and Fats with -- 3 2 3 2 3 2 2

Sugars and Eggs with 2 -- 2 2 2 3 3 3

Sugars and Milk with 2 2 -- 2 2 3 4 2

Sugars and Nuts with 2 2 2 -- 1 2 3 2

Sugars and Grains with 2 2 2 1 -- 2 3 2

Sugars and Veget. with 2 2 3 2 2 -- 3 2

Sugar and acid fruits with 3 2 4 3 3 2 -- 3

Sugar and sweet fruits with 3 3 2 2 2 2 4 --

LESSON XIII

CLASSIFICATION OF FOODS AND FOOD TABLES

LESSON XIII

SIMPLE CLASSIFICATION OF FOODS

While there is a dominating substance in all foods, yet they usually contain many compounds which render them, from a chemical standpoint, very difficult to classify accurately. For example, the principal nutrients in wheat are carbohydrates (starch and sugar), yet wheat contains mineral salts, fat, and protein, the latter being a compound consisting of carbon, hydrogen, oxygen, nitrogen, and sulfur. Wheat would, therefore, be placed in the carbohydrate class, but it would overlap into several other classes. What is true of wheat, is true of nearly all other articles of food. Furthermore, foods do not chemically reproduce themselves when taken into the body, but in the process of metabolism they are converted either into other elements or into other compounds. From this it will be understood that the articles listed under the following headings are classified according to the nutritive substance which predominates in them, and are given for the purpose of guiding the practitioner in the selection of such foods as will supply the various chemical constituents of the body.

Foods which contain two or more substances in generous proportions may appear under two or more of the following headings, as in the case of peanuts. This humble article of food contains 19 per cent carbohydrates, 20 per cent protein, and 29 per cent fat, hence it is listed under the three headings--carbohydrates, proteids, and fats.

The tables comprise the best selections of food available in all countries and at all seasons of the year. They contain everything the body needs under the varying conditions of age, climate, and activity, except, perhaps, in some parts of the frigid zone.

In compiling these tables I have selected only such articles of food as experience has proved most useful.

SIMPLE CLASSIFICATION OF FOODS BASED ON PRINCIPAL NUTRITIVE SUBSTANCES

/----------------Carbohydrates----------------\

Chocolate Honey VEGETABLES-- FRUITS-- NUTS-- Asparagus Dates Chestnuts Bananas Figs Peanuts Beets Grapes Pignolia or Cabbage Persimmons pine nuts Carrots Raisins Sirups Celery GRAINS-- Sugar Lettuce Barley Tapioca Onions Corn Parsnips Oats Potatoes-- Rice sweet Rye Potatoes-- Wheat white Pumpkin Spinach Squash Turnips

Foods rich in Fats Proteids Mineral Salts

Butter Cheese VEGETABLES-- Cheese Eggs Asparagus Chocolate Fish Beet-tops Cream LEGUMES-- Cabbage NUTS-- Beans--dried Carrots Almonds Lentils--dried Celery Brazil-nuts Peas--dried Dandelion Cocoanuts Milk Green peas Hickory- NUTS-- Lettuce nuts Peanuts Onions Peanuts Pignolia or Radish-tops Pecans pine nuts Romaine Pignolia or Poultry Spinach pine nuts VEGETABLES-- String beans Walnuts Cabbage Turnip-tops OILS-- Lettuce Watercress Cottonseed Onions Wheat bran Nut-oil Spinach Olive-oil Turnips Wheat bran

PURPOSES WHICH THE DIFFERENT CLASSES OF FOOD SERVE IN THE HUMAN BODY