What to eat and when

by Susanna Cocroft

Sugars
Starches
Root and tuberous vegetables
Green vegetables
Fruits
Fats

Carbo-nitrogenous foods:

Cereals
Legumes
Nuts
Milk

Vegetables are mixtures of sugars and starches;

Fruits are mixtures of sugars, vegetable acids, and salts;

Milk, legumes, cereals, and nuts contain a more equal division of sugars, fats, and proteins, and are therefore represented as carbo-nitrogenous;

Lean meats, with the exception of shellfish, contain no starch, but all meats contain protein, fat, and water.

Foodstuffs		Inorganic		Water		Starches		Corn-Starch
				Salts				Sago
								Tapioca
				Carbonaceous		Sugars		Glucose
				(producing				Cane Sugar
				heat & energy)				Syrups
								Honey
						Fats		Lard
		Organic						Olive Oil
								Butter
						Proteins		Egg Albumin
				Nitrogenous				Gluten
				(for growth				Lean Meat
				and repair)

In the above tabulation, examples are given of foodstuffs which are almost pure representatives of their classes.

Corn-starch, sago, and tapioca are practically pure starch, containing very little of any other element;