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Public School Domestic Science by Adelaide Hoodless
page 69 of 254 (27%)
are moderately acid, while lemons and currants contain the most acid
of all.


Uses of Fruit.

(1) To furnish nutriment; (2) to convey water to the system and
relieve thirst; (3) to introduce various mineral matter (salts) and
acids which improve the quality of the blood; (4) as anti-scorbutics;
(5) as laxatives and cathartics; (6) to stimulate the appetite,
improve digestion and provide variety in the diet. Apples, lemons and
oranges are especially valuable for the potash salts, lime and
magnesia they contain. Fruit as a common article of daily diet is
highly beneficial, and should be used freely in season. Cooked fruit
is more easily digested than raw, and when over-ripe should always be
cooked in order to prevent fruit poisoning.

NUTS.

Nuts contain proteid, with some starch and sugar, but are not
considered valuable as nutrients. Cocoanuts, almonds and English
walnuts are the most nutritious.


Beverages.

TEA.

Tannin is an astringent of vegetable origin which exists in tea, is
also found in coffee and wines, and is very injurious. Tea is a
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