Thoroughly masticate all food._
CHAPTER IX.
CLASSIFICATION OF FOODS.
Food is anything which, when taken into the body under proper
conditions, is broken down and taken into the blood and utilized for
building, repairing or the production of heat or energy.
There are various forms of foods, which can be divided into two classes:
First, nitrogenous foods or proteins. Second, carbonaceous, foods, under
which caption come the sugars, starches and fats. Salts and water are
not usually classified as foods, though they should be, for life is
impossible without either.
The chief proteins are: First, the albuminoids, which are represented by
the albumin in eggs, the casein in milk and cheese, the myosin of muscle
and the gluten of wheat. Second, the gelatinoids, which are represented
by the ossein of bones, which can be made into glue, and the collogen of
tendons. Third, nitrogen extractives, which are the chief ingredients in
beef tea. They are easily removed from flesh by soaking it while raw in
cold water. They are rich in flavor and are stimulating. They have
absolutely no food value. Beef tea, and other related extracts, are not
foods.
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