Those addicted to gall-stones, gravel, etc., should particularly avoid “hard” water.
Phosphorus and sulphur are obtained by the body from eggs and milk and from such vegetables as corn, cauliflower, asparagus, and turnips.
Iron is necessary in forming the pigment of the red blood corpuscles.
If, through some disturbance in digestion, absorption or assimilation, the iron taken in the food is not utilized, or is insufficient in amount, the blood-making organs do not receive the necessary amount of this substance and the red corpuscles are not formed in sufficient numbers. The blood becomes poor in hemoglobin, and the individual becomes pale and loses vitality. This condition is known as anemia.
FOOTNOTES:
[2] For the process of digestion and the action of the digestive juices on the various food elements, see Let’s Be Healthy, by Susanna Cocroft.
[3] Publisher’s Note: The conversion in the body of starch and sugar into grape sugar, then into dextrose, then into glycogen, the glycogen being again broken up into grape sugar, is fully explained in Susanna Cocroft’s book Let’s Be Healthy.
CHAPTER III
CLASSIFICATION OF FOODS
In the previous chapters, we have given the classification of the elements in foods (foodstuffs) which supply the body needs. In this chapter the foods commonly used are classified according to the predominance of these elements.