CHAPTER VIII.

FOOD AND ITS LAWS.


We have found, that, in analyzing the constituents of the body, water is
the largest part; and turning to food, whether animal or vegetable, the
same fact holds good. It forms the larger part of all the drinks, of
fruits, of succulent vegetables, eggs, fish, cheese, the cereals, and even
of fats.

Fat is found in butter, lard, drippings, milk, eggs, cheese, fish, meat,
the cereals, leguminous vegetables,--such as pease and beans,--nuts,
cocoa, and chocolate.

Sugar abounds in fruits and vegetables, and is found in milk and cereals.

Starch, which under the action of the saliva changes into glucose or
grape-sugar, is present in vegetables and cereals.

Flesh foods, called as often nitrogenous foods, from containing so large a
proportion of nitrogen, are made up of fibrine, albumen, caseine,
gelatine, and gluten; the first four elements being present in flesh, the
latter in vegetables.

Salts of various forms exist in both animal and vegetable food. In meat,
fish, and potatoes are found phosphorus, lime, and magnesia. Common salt