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

RICE.

57

extensively cultivated in marshy grounds in Asia, the
southern parts of Europe, and in some of the southern states of America. It is more largely consumed
by the inhabitants of the world than any other grain,
wheat, perhaps, excepted; but it is poor in materials
for the support of brain or muscle; and rice-eaters are
everywhere an effeminate race. It contains, as will be
seen by the following analysis, less than half the
muscle-supporting elements of wheat, and only one
quarter of the supporters of brain and nerve, and containing, as it does, a large amount of starch, can only
support a life of indolence and feebleness.
One hundred parts of rice contain, -
Water,... 13.5
Gluten,.. 6.5
Starch,.. 74.1 ater,... 13.5
Sugar,... 0.4 | Muscle-feeders, 6.5
Gum,.. 1.0 or, Heaters,... 79.5
Fat... 0 0;, i For brains and
Fat,..... 0.7
F bones,... 0.5
Fibre,... 3.3
Mineral matter, 0.5
Rice may be useful as a part of a meal, with beefsteak or vegetables that contain no starch; or, in some
cases of sickness, when the stomach is weak, and when
little is wanted of food but to keep the bellows of life
blowing; but for mental or muscular strength it is the
poorest article in the common lists of nutritive food;
and this shows the worthlessness of " standard tables,"
as they are called, and as they are found in our physio