Pleasant Ways in Science

by Richard A. Proctor

THE USE AND ABUSE OF FOOD.

Francis Bacon has laid it down as an axiom that experiment is the foundation of all real progress in knowledge. “Man,” he said, “as the minister and interpreter of nature, does and understands as much as his observations on the order of nature permit him, and neither knows nor is capable of more.”[41] It would seem, then, as if there could be no subject on which man should be better informed than on the value of various articles of food, and the quantity in which each should be used. On most branches of experimental inquiry, a few men in each age—perhaps but for a few ages in succession—have pursued for a longer or shorter portion of their life, a system of experiment and observation. But on the subject of food or diet all men in all ages have been practical experimenters, and not for a few years only, but during their entire life. One would expect, then, that no questions could be more decisively settled than those which relate to the use or the abuse of food. Every one ought to know, it might be supposed, what kinds of food are good for the health, in what quantity each should be taken, what changes of diet tend to correct this or that kind of ill-health, and how long each change should be continued.

Unfortunately, as we know, this is far from being the case. We all eat many things which are bad for us, and omit to eat many things which would be good for us. We change our diet, too often, without any consideration, or from false considerations, of the wants of the body. When we have derived benefit from some change of diet, we are apt to continue the new diet after the necessity for it has passed away. As to quantity, also, we seldom follow well-judged rules. Some take less nutriment (or less of some particular form of nutriment) than is needed to supply the absolute requirements of the system; others persistently overload the system, despite all the warnings which their own experience and that of others should afford of the mischief likely to follow that course.

It is only of late years that systematic efforts have been made to throw light on the subject of the proper use of food, to distinguish between its various forms, and to analyze the special office of each form. I propose to exhibit, in a popular manner, some of the more important practical conclusions to which men of science have been led by their investigations into these questions.

The human body has been compared to a lamp in which a flame is burning. In some respects the comparison is a most apt one, as we shall see presently. But man does more than live; he works,—with his brain or with his muscles. And therefore the human frame may be more justly compared to a steam-engine than to the flame of a lamp. Of mere life, the latter illustration is sufficiently apt, but it leaves unillustrated man’s capacity for work; and since food is taken with two principal objects—the maintenance of life and the renewal of material used up in brain work and muscular work—we shall find that the comparison of man to a machine affords a far better illustration of our subject than the more common comparisons of the life of man to a burning flame, and of food to the fuel which serves to maintain combustion.

There is, however, one class of food, and, perhaps, on the whole, the most important, the operation of which is equally well illustrated by either comparison. The sort of food to which I refer may be termed heat-maintaining food. I distinguish it thus from food which serves other ends, but of course it is not to be understood that any article of diet serves solely the end of maintaining heat. Accordingly, we find that heat-maintaining substance exists in nearly all the ordinary articles of food. Of these there are two—sugar and fat—which may be looked on as special “heat-givers.” Starch, also, which appears in all vegetables, and thus comes to form a large proportion of our daily food, is a heat-giver. In fact, this substance only enters the system in the form of sugar, the saliva having the power of converting starch (which is insoluble in water) into sugar, and thus rendering it soluble and digestible.

Starch, as I have said, appears in all vegetables. But it is found more freely in some than in others. It constitutes nearly the whole substance of arrowroot, sago, and tapioca, and appears more or less freely in potatoes, rice, wheat, barley, and oats. In the process of vegetation it is converted into sugar; and thus it happens that vegetable diet—whether presenting starch in its natural form to be converted into sugar by the consumer, or containing sugar which has resulted from a process of change undergone by starch—is in general heat-maintaining. Sugar is used as a convenient means of maintaining the heat-supply; for in eating sugar we are saved the trouble of converting starch into sugar. A love for sweet things is the instinctive expression of the necessity for heat-maintaining food. We see this liking strongly developed in children, whose rapid growth is continually drawing upon their heat-supply. So far as adults are concerned, the taste for sweet food is found to prevail more in temperate than in tropical climes, as might be expected; but, contrary to what we might at first expect, we do not find any increase in the liking for sweet food in very cold climates. Another and a more effective way of securing the required heat-supply prevails in such countries.

As starch is converted into sugar, so by a further process sugar is converted into fat. It is by the conversion of sugar into fat that its heat-supplying power is made available. This conversion takes place in the vegetable as well as in the animal system, and thus fat appears in a variety of forms—as butter, suet, oil, and so forth. Now, precisely as sugar is a more convenient heat-supplier than starch, so fat exceeds sugar in its power of maintaining animal heat. It has been calculated that one pound of fat—whether in the form of suet, butter, or oil—will go as far towards the maintenance of animal heat as two pounds of sugar, or as two pounds and a half of starch. Thus it happens that in very cold countries there is developed a taste for such articles of food as contain most fat, or even for pure fat and its analogues—oil, butter, tallow, dripping, and other forms of grease.

I have spoken of starch, sugar, and fat as heat-forming articles of food; but I must note their influence in the development of muscles and nerves. Without a certain proportion of fat in the food a wasting of the tissues will always take place; for muscles and nerves cannot form without fat. And conversely, the best remedy for wasting diseases is to be found in the supply of some easily digestible form of fatty food. Well-fatted meat, and especially meat in which the fat is to be seen distributed through the flesh, may be taken under such circumstances. Butter and salad oil are then also proper articles of food. Cream is still better, and cream cheeses may be used with advantage. It is on account of its heat-supplying and fat-forming qualities that cod-liver oil has taken its place as one of the most valuable remedies for scrofulous and consumptive patients.