Fruits

A calory represents the amount of heat which would raise the temperature of 1 kilogram of water (about 2.2 lbs.), 1° Celsius, or, what is nearly the same, of one pound of water, 4° Fahrenheit; just as hard and soft wood, or coal, have a different heating power. so do the different foods.

Fruit Dietetics

" The juicy, golden fruit' "lies, in a soft profusion scattered round."

RIPE and wholesome fruits form a delicious and valuable addition to our diet. Though possessing a low nutritive value, they possess principles of great value, consisting of fruit-sugar, absolutely pure water, organic acids and peptogenic substances. In fact fruits are predigested foods, all ready for immediate absorption by the system, and without digestion.

There are a great many erroneous ideas prevailing in the mind of the public regarding the dietetic use of fruits. It is frequently remarked that fruits are provocative of bowel disorders, that they are liable to produce digestive or other disturbances, or do not agree with certain people for some other unknown or fancied cause. This idea is entirely incorrect, and is the exact opposite of the facts. Many individuals lose sight of the fact that fruit, like any other kind of food, should be thoroughly masticated. As a rule it is bolted or half-bolted, eaten in too large a quantity, between meals, or at other periods when the stomach is already full of half digested food, or it is mixed with improper combinations of food. As a matter of fact an exclusive diet of ripe fruit is one of the very best for chronic bowel disorders that can possibly be prescribed. I believe it may be stated as a general truth that ripe fruits agree with all individuals; very acid fruits being a possible exception with some few individuals.

Fruit Soups

Fruits, then, when taken by themselves are among the most easily digested and wholesome of all foods; but when mixed with vegetables, fat meats, milk, cream, sugar, and the various messes with which they are generally combined, undoubtedly the conditions arising from their use seems to add fuel to me flame, "the consuming fire that is the chronic dyspeptic's internal purgatory." Fruit of itself is not responsible for this condition. Coming, as fruit does, so seasonably and withal so appetizing, unquestionably there is much surfeiting or overeating of it. And it is just here that mastication plays such an important part. There is a great tendency to bolt or eat fruit too rapidly.

Fruits, more particularly those containing large quantities of acid, require to be thoroughly masticated so that the alkaline saliva shall neutralize the acid of the fruit, in order that it will readily be accepted by the stomach. This applies particularly to apples, an exceedingly valuable fruit whose disagreement with many individuals arises from a lack of thorough mastication. When fruit does not seem to agree with the stomach, one should try eating fruit alone without any other food whatever, for a single meal or day. This is preferable to fasting.

The acids of fruits are of infinite value as a means of purifying the alimentary canal. Germs can not thrive in fruit juice.

In typhoid or other low forms of fever, fruit juices or fruit soups are especially indicated, assuaging thirst and destroying germs. Fruit preparations so administered, as above mentioned, entirely supplant the unwholesome, and decidedly dangerous and useless beef tea.

Fruits are especially rich in that choicest of all sugars, levulose, or fruit-sugar, which represents starch in a state of complete digestion, and ready for instant absorption and use by the body. It is this quality that renders fruits and fruit-juices so refreshing to a person greatly fatigued. Fruits are invaluable for the fruit-sugar, the acids, and the water they contain.

Fruit is good at all times, irrespective of the adage that fruit is gold for breakfast, silver for dinner, and lead for supper. If some food must be taken at night, let it be a little ripe fruit, a baked apple, or stewed raisins, without cream or sugar, in preference to anything else.

Fresh fruits are, on the whole, preferable in most instances. The juices of fresh fruits are more effective than those of cooked fruits in destroying germs, or preventing their development in the stomach. To be wholesome, fresh fruits should be perfectly ripe, otherwise they are apt to set up gastro-intestinal irritation, often of a very severe type. Fruits which are not quite ripe, and which have firm flesh, are improved by cooking. Peaches, grapes, and berries are most wholesome raw. The digestibility of apples, pears, plums, cherries, and dried figs is improved by cooking. Fresh figs are very easily digested.

Cooked fruits should have but little, if any, cane sugar added to them, otherwise they produce stomach disturbances. Of the dried fruits those specially recommended are raisins, currants, prunes, dates, and figs.