CARBOHYDRATE AND FATTY FOODS. By N. A. RANDOLPH, M. D., PHILADELPHIA.
CARBOHYDRATE AND FATTY FOODS. By N. A. RANDOLPH, M. D., PHILADELPHIA.
The chemical structure of glycerine / fatty acids are known.
“In order to appreciate the importance of fats in the economy, we must turn to the phenomena occurring as a result of abstinence from food. In this condition, there is constant disintegration of albumen and fat, the destruction of the latter being twice as great as that of the former. To prevent further loss of fat, either albumen, fat or carbohydrates must be given”
A Carbohydrate is a compound of carbon, hydrogen and oxygen, in which the elements last named are in the proportion requisite for the formation of water. The carbohydrates of the economy and of its foods may be grouped in four classes. The first includes the glucoses, which possess the formula C6H120 ~. The word glucose may be used as synonymous with grape sugar, dextrose, starch sugar and liver sugar
4 classes -
- 1. glucose, (?galactose)
2. C12HaOn, commonly called the saccharoses. They may be regarded as anhydrides of the double glucose molecule. Their physiological type is lactose, or milk sugar, and their type, from a dietetic point of view, is cane or beet sugar. (sucrose??)
3. The third group includes the carbohydrates of the formula C6H~00~---i. e., starches, dextrin, cellulose, gums and glycogen.
4. The fourth division contains but one member, viz., inosite. This is a sweetish sugar, isomeric with glucose, but entirely incapable of other fermentation than the sareolactic. It is variously known as muscle-sugar, bean-sugar and phaseomannite. (inositol - https://en.wiktionary.org/wiki/inosite)
It will be seen from this brief statement that in a mixed diet containing inorganic foods, proteids, fats and carbohydrates, the members of the last two groups are capable of replacing one another to a large extent, for their functions are practically the same, i. e., each sacrifices itself in the oxidation flame of life for the sake of the more valuable proteid tissues and fluids
“The popular belief that the ingestion of much fluid is fattening probably arises from observations of the use of fluids other than water. ” haha!
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