The belly book, or Diner's guide / [Christian Louis Leipoldt].

  • C. Louis Leipoldt
Date:
[1936]
Catalogue details

Licence: In copyright

Credit: The belly book, or Diner's guide / [Christian Louis Leipoldt]. Source: Wellcome Collection.

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    favour with the cook. Lusk has defined food as “material capable of being added to the body substance or of preventing or reducing a waste of necessary con- stituent of the organism.” But no definition has yet been given that will satisfy all the requirements of those who wish to know exactly what a food is. Nor is such a definition likely to be given before we know much more about food than we do at present. The tissues of the body are composed of materials that any food must contain in suitable quantities if it is to be a good food. These materials are, briefly : Proteins: Substances that contain the element nitrogen. Carbohydrates: Substances containing carbon, oxygen, and hydrogen, but no nitrogen. Fats, that also contain no nitrogen. Mineral salts, chiefly of sodium, calcium, and mag- nesium, although many other mineral elements are necessary to life and are found in the tissues. Water. In addition we now know that a perfect food must not be lacking in those essential substances that are called “ vitamins.” The role of these “ accessory food factors ” will be discussed later. The Proteins.—Proteins are the most important compounds found in living matter, and they are absolutely necessary, for without them no life can exist. They are highly complex combinations of carbon, hydrogen, oxygen, nitrogen, and sulphur; they are, generally speaking, insoluble in alcohol,
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