Dyspepsia and how to cure it : description of the digestive organs and of the different kinds of food : special chapters on obesity, leanness and the skin / by M.T. Gerin-Lajoie.

  • Lajoie, M. T. Gerin.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Dyspepsia and how to cure it : description of the digestive organs and of the different kinds of food : special chapters on obesity, leanness and the skin / by M.T. Gerin-Lajoie. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    CHAPTER IV. CLASSIFICATION OF FOOD.* Food is divided into three classes: ist. The Hydro-Carbonates composed of wat- er and carbon, such as sugars, gums, fecula, mu- cilages, starch, honey, etc., etc. These substan- ces, part of our daily meals, give rise to the fol- lowing phenomenon; they are immediately de- stroyed by the general combustion which keeps up life, and, notwithstanding the enormous amount taken every day, chemical analysis will detect but very slight traces of them in our organs. To this class also belong the vegetables, though some contain little or no azote ; some, like our peas, beans, lentils, corn, etc., contain a certain amount. 2d. The Albuminoids composed of hydrogen, oxygen, of little carbon and of much azote ; the flesh, blood and the cartilages of animals, gelatine, the gluten of corn, the legumine in beans, len- tils, peas, etc.; the albumen in potatoes, etc., etc. * There is a table in Chapter 15 dividing food into three classes : 1st, easy of digestion ; 2d, moderately digestible ; 3d, hard to digest. Author.