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kingdom.
A large percentage of protein is contained in
Eggs Meat Fowl Fish Nuts
Milk Cheese Gluten of Wheat
Legumes (beans, peas, lentils, peanuts, etc.)
[Sidenote: _Protein 113 C. Per Oz._]
There is about one-fourth ounce protein in
1 egg
1 glass milk (skim, butter, or whole)
1-1/2 oz. lean meat, or fish or fowl
1 oz. (1-1/5 cu. in.) whole milk cheese
2 slices of bread, 3-1/2 x 3-1/2 x 1/2
(white, whole wheat, corn, etc.)
3 heaping tablespoonfuls canned baked beans or lima beans
17 peanuts
[Sidenote: _255 C. Per Oz._]
FATS: Yield energy and are stored as fat.
Animal Fat: Cream, Butter, Lard
Oils: Cottonseed, Olive Almonds, Peanuts, Walnuts Chocolate, etc.
[Sidenote: _113 C. Per Oz._]
CARBOHYDRATES: Yield energy and are stored as fat.
Sugars (candy, honey, syrup, sweet fruits)
Starches (breads, cereals, potatoes, corn, legumes, nuts)
Vegetable fibre, or cellulose
MINERAL MATTER: Shares in forming bones and teeth, and is necessary for
proper functioning.
Carbon Lime Sodium Potassium,
Sulphur Iron Phosphorus Etc.
[Sidenote: _Whole Grain Products Not Devitalized_]
These elements are contained largely in the outer coatings of grains,
fruits, and vegetables, and in animal foods and their products. Do not
pare potatoes before cooking. Cook vegetables in a small amount of
water, saving the water for soups and sauces.
WATER: The universal solvent, absolutely necessary for life.
Contained in purest form in all vegetables and fruits. The average
person needs, in addition, from three to five pints taken as a drink. If
not sure of the purity, boil. Do not drink while food is in the mouth.
[Sidenote: _Absolutely Necessary for Growth_]
VITAMINES: Health preservers. Vital substances necessary for growth. The
chemistry of these products is at present not thoroughly understood, but
their importance has been demonstrated by experiments (not torture) on
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