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OPERACIÓN PANTERA
VICTORIA LACACI
Copyright © 20234 Victoria Lacaci
victorialacaci@yahoo.com
VERÓNICA.
FOOTNOTES:
[2] Winfield S. Hall, Ph. D., M. D., Prof. of Physiology,
Northwestern University Medical School, Chicago.
Carbonaceous Foodstuffs
The carbonaceous foods are those used by the body for heat and
energy and are so named because they contain a large proportion of
carbon,—heat producing element. It is the carbon in wood, which,
uniting with oxygen, produces heat and light.
The carbonaceous foods are all composed of carbon, hydrogen,
and oxygen, the difference being in the different proportions in which
these elements are combined.
They are divided into two classes, Fats and Carbohydrates. The
carbohydrates embrace the sugars and starches and include such
substances as the starches of vegetables and grains (notably corn,
rice, wheat, and the root vegetables), and the sugar of milk, of fruits,
vegetables, and the sap of trees. Their chief office is to create
energy. They are almost entirely absent from meat and eggs, the
animal having converted them into fats.
Carbohydrates are easily digested.