Many take olive oil for the purpose of rounding out the figure with fat. If the system will assimilate fat, taken in quantities, the fat may be stored up, but, as a rule, one is underweight because of a failure to assimilate the regular diet and the overloading with fat would not cause a better assimilation.
Olive oil in moderation is a good food where much heat and energy are expended, but if ones occupation is sedentary, much fat is not required.
Nut Oils are good, but, with the exception of peanut butter, are not often used.
Sugar
The sugars are cane and beet sugar, maple sugar, and glucose.
All sugars are carbohydrates,—carbon, hydrogen, and oxygen,—the oxygen and hydrogen being in the same proportions as in water, (two atoms of hydrogen and one of oxygen), the difference is that the carbon is missing from the water.
Sugar is said to consist of about ninety-five per cent nutritive value.
Glucose is made by converting the starch in corn into sugar. It is pure, wholesome, and cheap, and, for this reason, it is often used to dilute other sugars. It is not as sweet as other sugars, and it ferments more readily. Many of the syrups on the market are made from it.
The common, granulated sugars are made from sugar cane or beets; beet sugar is becoming more generally used.