The essentials of food / by Donald Stewart.

  • Stewart, Donald
Date:
1911
Catalogue details

Licence: In copyright

Credit: The essentials of food / by Donald Stewart. Source: Wellcome Collection.

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    on. It would be a great advantage to the population in general if they really knew what they were eating. They do know that flesh is flesh, and that flesh is the principal food for man, but what they do require is a more par- ticular knowledge what the virtue of any food is. How will they learn that ? By looking at and learning the analysis of the different kinds of food. No one expects everybody to know everything, but it is something to understand that they do not know. When people begin to see that, the road to success is sure. In the following pages, an endeavour is made to show how the English foods and the English weights are rendered into the Metric weights and measures. The first thing to learn is the per- centages. Take as an example a certain grain or cereal. The percentage of this or that ingredient in it is the first thing that reveals its worth as a food. Look, for instance, at rye : The percentages in rye are :— Water Proteid Fat Carbohydrates Salines 15-0 8*o 2 73‘2 i*8 = ioo-o That reveals precisely what the value of rye is as a food. What is a carbohydrate ? It is a starch, and so on with others. People talk