The philosophy of eating. By Albert J. Bellows, M.D.

FOUR CLASSES OF FOOD.

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Classification of Food in common use.
1st Class. -That in which the proportion of heatproducing elements is too large for the common wants
of the system, and which alone would sustain life only
for a time, shorter or longer in proportion to the amount
of other elements which they contain. Lard, butter,
sugar, or any animal fats being capable of sustaining
life, without other food, only from twenty to thirty
days; and superfine flour, being mostly composed of
starch, has been proved by experiment on animals to
be capable of sustaining life, without other food, only
from fifty to sixty days. These are the Carbonates,
described in another chapter.
2d Class. - That in which the muscle-making elements are too large in proportion to their carbonates.
Some of these articles would be capable of sustaining
life only for a limited period without articles of the
first class to keep up the steam. These are the
Nitrates, described before.
3d Class. - That in which the proportion of elements which support the brain and nerves, and give
vital energy both of mind and muscle, is too large
for the common duties of life. These are the Phosphates.
4th Class.- That in which there is too much waste
material in proportion to nutritive principles, and
which, therefore, if eaten alone, produces diarrhoea
and debility, but which, taken with other more nutri