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Pathfinder Physiology

Pathfinder Physiology


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 edition. Excerpt: ... CHAPTER XII. HOW FOOD BECOMES PART OF THE BODY. iTuTERE, at last, is the bill of fare for our - dinner: What must be done first, with the different kinds of food that are to make up this dinner? The meat, vegetables, and bread must be cooked. Cooking prepares them to be easily worked upon by the mouth and stomach. If they were not cooked, this work would be very hard. Instead of going on quietly and without letting us know any thing about it, there would be pains and aches in the overworked stomach. The fruit is not cooked by a fire; but we might almost say the sun had cooked it, for the sun has ripened and sweetened it. When you are older, some of you may have charge of the cooking in your homes. You must then remember that food well cooked is worth twice as much as food poorly cooked. "A good cook has more to do with the health of the family, than a good doctor." THE SALIVA. Next to the cooking comes the eating. As soon as we begin to chew our food, a juice in the mouth, called saliva (saii'vA), moistens and mixes with it. Saliva has the wonderful power of turning starch into sugar; and the starch in our food needs to be turned into sugar, before it can be taken into the blood. You can prove for yourselves that saliva can turn starch into sugar. Chew slowly a piece of dry cracker. The cracker is made mostly of starch, because wheat is full of starch. At first, the cracker is dry and SWALLOWING. 81 tasteless. Soon, however, you find it tastes sweet; the saliva is changing the starch into sugar. All your food should be eaten slowly and chewed well, so that the saliva may be able to mix with it. Otherwise, the starch may not be changed; and if one part of your body neglects its work, another part will have more than its share to do. That is...


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Product Details
  • ISBN-13: 9781151661661
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 18
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 115166166X
  • Publisher Date: 05 Jul 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 54 gr


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