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The Chemistry of Food and Nutrition by A. W. Duncan
page 56 of 110 (50%)
It is generally said by those who have no practical experience amongst
vegetarians, that the latter require a much larger quantity of food than
do those who include flesh. The truth is that vegetarians eat less, often
much less. It is a common experience that vegetable food has a more
staying power, and a much longer period can be allowed between meals,
without the inconvenience that a flesh-eater, especially a flesh and
alcohol consumer, suffers. This is due, in part at least, to its less
stimulating character and its slower digestion. This fact has been shown
by the success of vegetarians in feats of strength and endurance, and
especially in the comparatively fresh condition in which they have
finished long walking, cycling, tennis, and other matches. Those who
attempt to prolong their powers of endurance by flesh extracts and
stimulating foods and drinks, usually finish in a very exhausted
condition. The superior endurance and recovery from wounds, when compared
with our English soldiers, of simple feeding men, such as the Zulus, Turks
and Japanese, has often been remarked. It is often said that vegetable
food, as it contains more fibre and is slower of digestion, taxes the
bodily organs more. If we attempted to eat uncooked, the more fibrous
vegetables, the grains, and unripe fruit, it would be quite true, but it
is not so of the ordinary food of vegetarians. A slowness of digestion
does not necessarily imply a greater strain on the system. As vegetables,
in particular, are for the longest period of time in the intestines, and
undergo the greater part of their digestion there, a gentle and slow
process of digestion in that organ may be more thorough. It may also
entail less expenditure of nervous energy than if the food had been of
such a stimulating character, as to be hurried along the digestive tract.
Digestion is for the most part a chemical process. If the food is of right
kind and quantity, thoroughly masticated, assisted if necessary by
cookery, and the digestive ferments are normal, digestion proceeds without
any sensible expenditure or energy or consciousness of its accomplishment.
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