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
is largely made up of soda, but is found with potash in many vegetables.
This last element is also in meat, fish, milk, vegetables, and fruits.
Iron abounds in flesh and vegetables; and sulphur enters into albumen,
caseine, and fibrine.
The simplest division of food is into _flesh-formers_ and
_heat-producers_; the former being as often called nitrogenous food, or
albumenoids; the latter, heat-giving or carbonaceous foods. Much minuter
divisions could be made, but these two cover the ground sufficiently well.
For a healthy body both are necessary, but climate and constitution will
always make a difference in the amounts required. Thus, in a keen and
long-continued winter, the most condensed forms of carbonaceous foods will
be needed; while in summer a small portion of nitrogenous food to nourish
muscle, and a large amount of cooling fruits and vegetables, are
indicated; both of these, though more or less carbonaceous in character,
containing so much water as to neutralize any heat-producing effects.
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