The higher
temperatures decompose at least some of it, and thus liberate substances
that may be irritating to the digestive tract.
17. CARBOHYDRATES.--Like fats, the food substances included in the term
carbohydrates supply the body with energy. However, fats and
carbohydrates differ in the forms in which they supply energy, the
former producing it in the most concentrated form and the latter in the
most economical form.
So that the term _carbohydrate_ may be clearly understood and firmly
fixed in the mind, it is deemed advisable to discuss briefly the
composition of the body and the food that enters it. Of course, in a
lesson on cookery, not so much attention need be given to this matter as
in a lesson on _dietetics_, which is a branch of hygiene that treats of
diet; nevertheless, it is important that every person who prepares food
for the table be familiar with the fact that the body, as well as food,
is made up of a certain number of chemical elements, of which nitrogen,
carbon, hydrogen, and oxygen form a large part. Protein owes its
importance to the fact that of the various food substances it alone
contains the element nitrogen, which is absolutely essential to the
formation of any plant or animal tissue. The other three elements,
carbon, hydrogen, and oxygen, go to make up the carbohydrates; in fact,
it is from the names of these three elements that the term carbohydrate
is derived.
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