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Factors to Consider for a Diet for Health

by spartanmalc

Food is the matter that is taken into the body to supply
nourishment or to replace tissue-waste. Every physical act
consumes a part of the force that has been derived from food. The
maintenance of the body-heat consumes another part, and in
growing individuals a certain amount is utilized in building up
the new tissues.

Food as it is taken into the body differs very much in
composition from the material that can be utilized in cell-growth
and in replacing the tissue-waste. The function of digestion is
so to alter the food that it may be absorbed by the blood, and
prepare it for assimilation and utilization by the various
tissues. The food of mankind is most varied in nature, differing
with the seasons, and with climates, races and countries.

The study of foods is a most complex one, and until recently few
scientific investigations along this line had been made.
Fortunately, however, experiments are now being carried on the
world over, and it is to be hoped that the subject of diet in
health and in disease will soon be lifted out of the vale of
empiricism where it has so long rested.

Water enters into the composition of every tissue in the body
and forms more than 60 per cent, of the entire body weight of a
full-grown man. As it is not burned up in the metabolic
processes, it does not furnish any energy.

The earthy salts, which form about 6 per cent, of the body
weight of an adult man, furnish little if any energy. They are
most abundant in the bones and teeth, but they also enter into
the composition of other tissues and fluids of the body. The
principal salts of the body are calcium phosphate and the various
compounds of potassium, sodium, magnesium, and iron. The mineral
salts are very necessary to life and health.

Proteins are substances which contain nitrogen, are essential to
life, and are regarded as combinations of the various
amino-acids. In addition to carbon, hydrogen, oxygen, and
nitrogen protein generally contains sulphur and some of them
phosphorus, iron, copper, iodine, manganese and zinc.

The proteins are variously classified and two elassfications,
based on the solubility, have been suggested, one by the English
Society of Physiologists and one by the American Society of
Biochemists.

Proteins are essential to life and the body is constantly
metabolizing it, whether any is being taken in or not. In
ordinary life the body is in protein (or nitrogen) equilibrium
and as much protein as is ingested is metabolized. It is
difficult to get a positive nitrogen balance, except after
prolonged fasting or after recovery from wasting diseases or
during the period of body growth.

A negative nitrogen balance is seen in starvation where more is
used up than is taken in and in all wasting diseases, such as
tuberculosis, in fevers, and hyperthyroidism. In pathological
states such as nephritis there may be retention of nitrogen
compounds in the body due to the failure of the kidney to excrete
them, and if the amount exceeds a certain amount a condition of
poisoning and uremia is brought about.

Some food proteins are better suited for human food than others,
because when broken up into their elementary parts or amino-acids
more of these can be utilized in forming the various body tissues
than those derived from other foods. For this reason the proteins
of milk, meat, eggs and fish are most valuable, those of rice and
potatoes next in value, while those of wheat, maize and beans are
distinctly inferior.

Malcolm Blake has researched and written about health, diet and
exercise. To see more of his writing, visit his article about <a
href="http://flatstomach.weebly.com/">flat stomach - how to get
one</a>

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