Sweet fruits and Milk with 2 1 -- 1 2 3 4 2 Sweet fruits and Nuts with 3 1 1 -- 1 1 3 2 Sweet fruits and Grains with 2 2 2 1 -- 1 3 2 Sweet fruits and Veget. with 2 1 2 2 1 -- 3 2 Sweet and acid fruits with 2 2 4 2 2 3 -- 3 Sweet fruits and Sugars with 3 3 2 2 2 2 4 -- TABLES OF DIGESTIVE HARMONIES AND DISHARMONIES 1 Especially beneficial 3 Somewhat undesirable 2 Good combinations 4 Particularly harmful SUGARS (Cane and maple-sugars, sirup, and honey) Acid Sweet Fats Eggs Milk Nuts Grains Vegetables Fruits Fruits Sugars with 2 2 3 2 2 3 2 2 Sugars and Fats with -- 3 2 3 2 3 2 2 Sugars and Eggs with 2 -- 2 2 2 3 3 3 Sugars and Milk with 2 2 -- 2 2 3 4 2 Sugars and Nuts with 2 2 2 -- 1 2 3 2 Sugars and Grains with 2 2 2 1 -- 2 3 2 Sugars and Veget. with 2 2 3 2 2 -- 3 2 Sugar and acid fruits with 3 2 4 3 3 2 -- 3 Sugar and sweet fruits with 3 3 2 2 2 2 4 -- LESSON XIII CLASSIFICATION OF FOODS AND FOOD TABLES LESSON XIII SIMPLE CLASSIFICATION OF FOODS While there is a dominating substance in all foods, yet they usually contain many compounds which render them, from a chemical standpoint, very difficult to classify accurately. For example, the principal nutrients in wheat are carbohydrates (starch and sugar), yet wheat contains mineral salts, fat, and protein, the latter being a compound consisting of carbon, hydrogen, oxygen, nitrogen, and sulfur. Wheat would, therefore, be placed in the carbohydrate class, but it would overlap into several other classes. What is true of wheat, is true of nearly all other articles of food. Furthermore, foods do not chemically reproduce themselves when taken into the body, but in the process of metabolism they are converted either into other elements or into other compounds. From this it will be understood that the articles listed under the following headings are classified according to the nutritive substance which predominates in them, and are given for the purpose of guiding the practitioner in the selection of such foods as will supply the various chemical constituents of the body.