The Chemistry Of Food

The real secret of health, vitality, mental and physical efficiency, youthfulness and long life is well-balanced body chemistry.

The sixteen elements of which the body is composed of are: Oxygen, Nitrogen, Carbon, Chlorine, Fluorine, Phosphorus, Iron, Calcium, Potassium, Magnesium, Hydrogen, Sodium, Sulphur, Silica, Iodine and Manganese.

Every element has to perform a special duty, and if the blood and tissue building ones are not supplied in sufficient quantities, or if any of them are missing, health will soon become impaired. The elements are Nature’s only way to establish, re-establish and maintain equilibrium between the constructive and destructive functions.

Although the mineral elements make up only a comparatively small amount of the body say about 5 per cent, they are nevertheless essential constituents, and every single element has some distinct physiological function to perform. The normal and healthy development of the organism primarily depends upon the adequate supply of the organic salts, which truly may be called “the building stones of the body.”

These chemical elements must be obtained in the form of food. Their value, function and sources in food are as follows:

CALCIUM: a highly powerful and neutralizing element and healer of wounds, this is a factor in preventing mental delinquency and is necessary for the coagulation of the blood in bleeding. it combines with phosphorus in the formation of healthy teeth, bones and nerves. This builder of bones, is vital for the young and growing, and is found principally in milk and milk products, whole wheat, leafy vegetables such as lettuce, spinach, cabbage, and watercress.

IRON: This food mineral that enters into the vital activity of blood and glands, exists principally as haemoglobin in the blood. Iron distributes the oxygen inhaled into the lungs to all the cells.

Iron is found in grapes, raisins, spinach, all green vegetables and fruits that have a dark colour like beets, dates, and is especially abundant in turnip leaves and dandelion.

SODIUM: This powerful alkaline element needed for digestion, blood purification and for the manufacture of gland hormones is a necessary constituent of gastric juices, and is found in all fluids of the body. It is valuable for eliminating uric acid from the system.

Sodium is present in milk, celery, spinach, cucumber, copra and berries.

IODINE: Essential to the functioning of the thyroid, the governing prevents simple master gland of the human glandular system, this thyroid enlargement (goitre). It also neutralizes certain toxins elaborated within the human body.

Iodine is found in Halibut liver and cod liver oil, kelp, sea food, lettuce, pineapple juice, garlic and sea-plants.

CHLORINE: This is a food element necessary for the formation of natural hydrochloric stomach acid and also for the manufacture of glandular hormone secretions. It is one of the elements of common table salt.

Chlorine is found in the milk of all lactating animals and is also present in cheese, and other milk products, green leafy vegetables, and the extracted juices of these vegetables.

POTASSIUM: An alkaline element necessary in maintaining active heart-beats and for glandular secretions it gives flexibility and suppleness to the muscles. It builds up new tissues, flesh, bones, and muscles. It also keeps the joints and arteries flexible. It is the laxative element that keeps the bowels open.

Potassium is present in potatoes, green leafy vegetables, carrots, oranges, pineapple juice, lemons, and grapefruits.

MANGANESE: in its oxygen-carrying (capacity) manganese is like Iron. It also aids in maintaining elasticity of the body.

Manganese is found in citrus fruits, outer covering of nuts, grains, and in the green leaves of edible plants.

MAGNESIUM: This is a food mineral that assists in the functioning of the nervous system. It enters into the composition of nerve and muscle cells. It is a powerful aid to the elimination of waste from the system.

PHOSPHORUS: it combines with calcium to create the calcium phosphorus balance necessary for growth of bones and teeth, and in the basic formation of nerve cells and trunks. Phosphorus is a stimulant to the nerves and brain. Without this element bones deteriorate, and lung tissue becomes a prey to bacilli which under normal conditions are destroyed by the phosphoric acid secreted by healthy lungs.

Phosphorus is abundantly present in fish, egg yolk, nuts, fruit juices, milk and legumes.

SILICEA: Silicea enters into the building of skin, hair, shafts, nails, and other outer covering parts of the body. It also assists in hardening the enamel of the teeth.

Silicea is found in apples, cherries, asparagus, celery, and the juices of the green leaves of most other vegetables.

FLUORINE: It is the element that prevents diseases from decaying the body. It is a germicide. It acts as an antidote for poison, sickness and disease. There is a strong affinity between calcium and fluorine. These two elements combined, work particularly in the outer parts of bones. They are found in the enamel of the teeth and the shiny, highly polished, bone surface.

Fluorine is found in goat’s milk, goat’s cheese, in cauliflower, and pistachio nuts.

SULPHUR: Sulphur is a good dissolver of waste materials. It works on some of the waste and poison to bring it out of the system. It is also valuable in the function of the nerves.

Onions, radishes, carrots and cabbage are main sulphur foods.

HYDROGEN: The hydrogen element is the highest element which can be taken in our system. Without hydrogen creative energy in the body would cease. There would be no elimination, no perspiration, no salivation. Hydrogen is needed in every tissue and in every drop of blood. Hydrogen soothes the nerves, regulates the body temperature, moistens the lung surfaces, carries impurities out, cools the tissues, and prevents inflammation. Without hydrogen or moisture in the body, the nerves would harden, stiffen, decay, ache and corrode.

Hydrogen is found in all the leafy vegetables and all the juicy fruits.

NITROGEN: Nitrogen acts as vitalizer and tissue builder. It enters strongly into the protein. Nitrogen is found in muscles, blood, fibrous tissues. It is the first of all elements to leave the body. Then the tissues decompose.

Nitrogen is found in meat, peas, beans, lentils, the white of eggs, cheese, nuts. These are all acid foods so must not be over-eaten.

CARBON: It plays an important part in muscle metabolism, in all organization, in protoplastic function. When carbon is oxidized, stored and utilized or formed into living material, carbonic acid and carbon products are formed. When there is an excess of carbon there is likely to be nervous disease, cardiac ailments, obesity, auto-intoxication. Therefore, carbon foods should be eaten in great moderation.

Carbon is found in sugar, candies, sweets, cakes, pudding, bread of all kinds. Carbon is really burnt down starches and sweets, the residue of which causes excess weight, builds up the system with unhealthy and broken down tissues.

OXYGEN: Oxygen is an organic impulse in the phenomenon of life. It stimulates the muscular system, arouses the circulatory system, increases life process, invigorates the functions, builds tissues, oxidizes the blood and tissues, repairs fractures, and feeds every organ in the body. Oxygen intensifies and exhilarates the mind.

Oxygen is found in raw foods, tomatoes, onions. From the air we breathe into our lungs this element is taken into our body in gaseous form.

In order to get an adequate supply of these minerals, therefore fruits and vegetables together with nuts and whole cereals should form the bulk of the daily diet, and not the ordinary diet of refined and denatured foods as usually consumed in every home.