Food is that which taken into the body forms blood, muscles, and brain.

It naturally follows that in order to have good blood and strong muscles, one must partake of good, nutritious food. That which is not converted into blood is not food, and should be left out of the bill of fare.

Pepper and spices, whisky, tobacco, and coffee are not foods, - they can not be made into blood, and therefore should never enter the stomach.

With respect to their use in the body, foods are classified into carbonaceous and nitrogenous elements. The carbonaceous elements are those which furnish heat and force, while the nitrogenous elements produce muscle and brain.

The carbonaceous foods are the starches, sugars, and fats. The system requires six or seven times as much of the carbonaceous as of the nitrogenous element. If more is taken than the system can use at the time, the surplus is stored away in the body in the form of fat.

The nitrogenous foods are first, albumen,- of which the white of an egg is the best example,- secondly, the casein found in milk and legumes, and thirdly, the gluten found in grains. Only about three ounces of nitrogenous material can be used by the system in one day, and if more is eaten, it can not, like the carbonaceous, be laid up in the system for future use, but must be disposed of in the same manner as poison, which puts extra work upon the internal organs.