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

16

CLASSIFICATION OF FOOD.

11. Phosphate of Magnesia, found with Phosphate of Lime in the bones,.
12. Chloride of Sodium (common salt), in the
blood,.....
13. Sulphate of Soda, in the blood,.
14. Carbonate of Soda, in the blood and bones,
15. Sulphate of Potash, in the blood,..
16. Peroxide of Iron, in the blood (and supposed to furnish the coloring matter),
17. Silica,...........

0 0 75
0 376
0 1 170
0 1 72
0 0 400
0 9 150
00 3
154 0 0

Classification of Food.
The fourteen elements and seventeen combinations
of these elements are all being consumed every day,
and, therefore, must be supplied in food, or in the
atmosphere, or in water. Food may be divided into
three classes. That class which supplies the lungs
with fuel, and thus furnishes heat to the system, and
supplies fat or adipose substance, &c., we shall call
Carbonates, carbon being the principal element; that
which supplies the waste of muscles, we shall call
Nitrates,* nitrogen being the principal element; and
that which supplies the bones, and the brain, and
the nerves, and gives vital power, both muscular and
mental, we shall call the Phosphates, phosphorus being
the principal element. These last might be subdivided
into the fixed and the soluble phosphates, - the fixed
* The terms Nitrates, Carbonates, and Phosphates, are not strictly
in accordance with chemical nomenclature, these terms being generally applied to salts only; but no other single words would give an
idea of the predominant element.