Doctor, of the foods discussed so far, the starchy element seems to predominate, and, with the exception of wheat and oats, the per cent of starch is much too high for perfect foods.

Are There No Vegetable Foods Containing A Large Per Cent Of Tissue Forming Substances?

"That question is answered by peas, beans and lentils. These are different varieties of the same species, or at least have very similar properties."

Some Have Urged That Beans Should Be Substituted For Potatoes. What Do You Think Of The Idea?

"It is scarcely to be compared with the potato in any way, and has no such use, but it is used by vegetarians to a great extent as a substitute for meat, and to better understand them, we give the following table of analysis:

It will be seen that the variety known as butter beans, or Lima beans, has the largest per cent of tissue formers. That is, its relation to starch is greater than one to three. Peas and lentils are very similar in composition, only containing a little higher percentage of starch than butter beans."

Is This For Young Peas And String Beans Or The Dried?

"Well, young peas have still higher per cent of tissue forming food than the dried, that is, the starch develops in ripening more than the nitrogen."

How Do They Compare With Wheat Gluten?

"The per cent of starch is about the same proportion to the tissue forming substance in young peas as wheat germs, but it is not known as gluten but as vegetable casein."

Which Is The More Easily Digested?

"The gluten is far more easily digested because not so tough and the particles are more easily separated."

Then This Must Be Much Against Them As An Article Of Food?

"Not necessarily so. While it is an objection for persons having weak stomachs, it may be of decided advantage to others."

"I don't understand that."

"Well, exercise of any kind has a tendency to develop strength, at the same time, what would be suitable labor for a person that was strong might easily cause the death of one that was weak. The same principle applies to the digestive organs. No food so difficult of digestion as peas and beans should be given to those persons who have weak stomachs."

"Then I suppose this is the reason why we should continually have in mind the digestibility of food."

"Yes, like exercise, it must be adapted to the strength or the ability of the individual; otherwise, our purposes would be defeated."

"Then where does the utility of foods difficult of digestion come in."

"A laborer of keen appetite and good digestion will be continually hungry if nothing but easily digested food be consumed, for such persons the legumes are particularly adapted."

"A great many people say that peas and beans cause flatulence."

"No doubt that is true. In addition to being tough and in a measure insoluble, there is a tough envelope covering the pea and the bean which is quite similar to the bran found in unbolted cornmeal."

"What effect has the tough envelope of the pea or bean on digestion."

"It is a very great factor in the disturbances common to their use, for it cannot be digested at all; consequently people who have weak stomachs will suffer more or less derangement because the pod or envelope retards digestion and prevents the food leaving the stomach as quickly as it should. This causes abnormal fermentation, and makes the gaseous discharges for which they are most unfavorably known."

Doctor, Is There Any Remedy For This?

"In a measure, yes. Grinding to a fine flour is a great aid for it not only reduces the tough covering to a moderately fine particle, but it also separates the various ingredients and makes them much more digestible."

Is This The Only Remedy?

"No, there is another way of getting rid of the difficulty, and that is to boil six or eight hours and strain through a fine collander."

What Place Should The Legumes Have In Our Dietaries?

"It should have a very important place, especially among working people, also those who have fairly good health but occasionally have sick headaches, asthma, rheumatism and other ailments due to uric acid."

Then You Would Substitute Peas, Beans And Lentils To A Considerable Extent For Meat Because They Are More Healthful?

"Not that alone, although health is the first consideration. They are much cheaper than meat, although they do not furnish all the fat necessary for a perfect diet."

Is It Not True That Starch Makes Fat? If So, Why Is It Not A Perfect Substitute For Fat, Or Oils?

"Theoretically, that would seem to be true, but practically it is only a substitute to a limited extent, for it has been found that some fat is absolutely necessary to maintain good health."

What Foods Are Compatible With Peas?

"Well, as they contain a large amount of vegetable casein - tissue forming food - noUan meat of any kind such as beef, chicken, mutton, fish or even eggs should be eaten at the same time if any considerable part of the meal is made up of either peas or beans."

What Will Be The Result If They Are?

"An excess or nitrogenous of tissue forming food, which will be more than the stomach can properly digest and the system, especially the kidneys, will be burdened to throw off the excess. It should be borne in mind by all persons that an excess of tissue forming food is not so easily disposed of as either starches or fats, and those. who habitually eat an excess of this class of food will quickly become what is known as bilious. There are many derangements of the system resulting from this condition that cannot be enumerated under this heading."

What Effect Has Acids On Peas Or Beans?

"Unlike starch, which is incompatible with acids, the digestion of peas, beans, or lentils, is aided by any of the ordinary acids."