243. Three chief classes of organic foodstuffs : proteids,^
fats, carbohydrates. — Proteids, which are compounds of
carbon, hydrogen, nitrogen, oxygen, a little sulphur,
and in some cases phosphorus, are found in every living
thing, and are the most important of the bodystuffs.
^ Proteid comes from a word meanino; " I take first rank."
138 THEORY AND PRACTICE OF COOKERY
Water and proteids together make up most of the
flesh and blood and a large part of the rest of the body.
It is plam now why albumin, casein, and gluten are such
good tissue-builders ; being made up of these same ele-
ments, they supply the material necessary for building
and repairing tissue. Henceforth, we shall speak of
tissue-builders as proteids, and of foods in which they
are found abundantly as proteid foods.
244. Closely related to the proteids are the gelatinoids,
a group of foodstuffs comprising gelatin, collagen, and
other substances similar to proteids in composition.
Gelatinoids do not build tissue, but help indirectly to
build it, for when present they keep proteid from being
used as fuel. Their chief function, then, is that of ''pro-
teid sparers."
245. Fat, like proteid matter, is both a foodstuff and
a bodystuff. In the body fatty tissue is found both in
masses and mixed with other tissues. Such parts of the
fats of food as are not oxidized at once, go to build
up this tissue, which serves as a reserve supply of fuel.
A third class of foodstuffs, the carbohydrates, includes
starch, sugar, and all other foodstuffs composed of car-
bon, hydrogen, and oxygen, the two latter being in the
right proportions to form water. Very little carbo-
hydrate matter is found in animal bodies, that taken in
vegetable food being largely consumed in producing
energy. The acids of vegetables and fruits, though
forming but a minute part of our food, are essential
to the healthy condition of the blood.
FOOD IN ITS RELATION TO LIFE 139,
246. Animal and plant foods. — Animal foods consist
chiefly of proteicls ; plant or vegetable foods, while in
many cases containing proteids, contain much greater
proportions of carbohydrates. Which is most like the
human body in structure and composition, animal or
plant food? Which would you expect to find most
easily digested ?
247. Two classes of inorganic foodstuffs. — Since lime,
potash, sodium, and other mineral matters form part of our
living bodies, these too must be included in food. We
take them in chiefly as soluble salts in the juices of meats,
fruits, and vegetables, the only mineral substance added
to food being common salt (^sodium chloride}. Water by
itself does not nourish the body; that is, it neither builds
tissue nor yields energy; but so necessary is it to the
carrying on of these and other life processes that it
may be considered a foodstuff. (§41.)
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243. Three chief classes of organic foodstuffs : proteids,^
fats, carbohydrates. — Proteids, which are compounds of
carbon, hydrogen, nitrogen, oxygen, a little sulphur,
and in some cases phosphorus, are found in every living
thing, and are the most important of the bodystuffs.
^ Proteid comes from a word meanino; " I take first rank."
138 THEORY AND PRACTICE OF COOKERY
Water and proteids together make up most of the
flesh and blood and a large part of the rest of the body.
It is plam now why albumin, casein, and gluten are such
good tissue-builders ; being made up of these same ele-
ments, they supply the material necessary for building
and repairing tissue. Henceforth, we shall speak of
tissue-builders as proteids, and of foods in which they
are found abundantly as proteid foods.
244. Closely related to the proteids are the gelatinoids,
a group of foodstuffs comprising gelatin, collagen, and
other substances similar to proteids in composition.
Gelatinoids do not build tissue, but help indirectly to
build it, for when present they keep proteid from being
used as fuel. Their chief function, then, is that of ''pro-
teid sparers."
245. Fat, like proteid matter, is both a foodstuff and
a bodystuff. In the body fatty tissue is found both in
masses and mixed with other tissues. Such parts of the
fats of food as are not oxidized at once, go to build
up this tissue, which serves as a reserve supply of fuel.
A third class of foodstuffs, the carbohydrates, includes
starch, sugar, and all other foodstuffs composed of car-
bon, hydrogen, and oxygen, the two latter being in the
right proportions to form water. Very little carbo-
hydrate matter is found in animal bodies, that taken in
vegetable food being largely consumed in producing
energy. The acids of vegetables and fruits, though
forming but a minute part of our food, are essential
to the healthy condition of the blood.
FOOD IN ITS RELATION TO LIFE 139,
246. Animal and plant foods. — Animal foods consist
chiefly of proteicls ; plant or vegetable foods, while in
many cases containing proteids, contain much greater
proportions of carbohydrates. Which is most like the
human body in structure and composition, animal or
plant food? Which would you expect to find most
easily digested ?
247. Two classes of inorganic foodstuffs. — Since lime,
potash, sodium, and other mineral matters form part of our
living bodies, these too must be included in food. We
take them in chiefly as soluble salts in the juices of meats,
fruits, and vegetables, the only mineral substance added
to food being common salt (^sodium chloride}. Water by
itself does not nourish the body; that is, it neither builds
tissue nor yields energy; but so necessary is it to the
carrying on of these and other life processes that it
may be considered a foodstuff. (§41.)