The relief lies in cultivating a taste for all foods.
In active work, more heat is liberated, thus more fat, starches, and sugar are required for the resupply. As previously stated, if an excess of starch (glycogen) is stored in the liver, or an excess of fat in the tissues, this excess is called on to supply the heat and energy when the fats and carbohydrates daily consumed are not sufficient for the day’s demands. This is the principle in reduction of flesh.
It is interesting to note that habits of combining foods are, perhaps unconsciously, based on dietetic principles.
Meats, rich in protein, are served with potatoes or with rice, both of which are rich in starch.
Bread, containing little fat, is served with butter.
Beans, containing little fat, are cooked with pork.
Starchy foods of all kinds are served with butter or cream.
Macaroni, which is rich in starch, makes a well-balanced food when served with cheese.
Pork and beans, bread and butter, bread and milk, chicken and rice, macaroni and cheese, poached eggs on toast, and custards, form balanced foods.
A knowledge of such combinations is important when one must eat a hasty luncheon and wishes to supply the demands of the body in the least time, giving the least thought to the selection; but hasty luncheons, with the mind concentrated on other things, are to be strongly condemned.