The physiology of digestion considered with relation to the principles of dieteticsCombe, Andrew
Science
The physiology of digestion considered with relation to the principles of dietetics
Combe, Andrew
Diet; Digestion
If the preceding explanation of the more rapid digestion of animal than
of vegetable substances, and the higher stimulus which they afford be
correct, the common notion of the former being more digestible than
the latter _solely_ because there is a greater analogy between
animal food and the system which it goes to nourish, and therefore a
smaller change to be undergone, necessarily falls to the ground. If
it be true--which it seems to be--that, _in the natural state_,
in a temperate climate, animal food is more easily digested than
vegetable, the fair inference ought rather to be that the system
requires the former in larger proportion than the latter, and that
the gastric juice is purposely constituted with reference to this
circumstance. Accordingly, in the Arctic Regions, where the climate
renders great stimulus necessary, animal food, of to us the most
indigestible kind--that consisting of pure fat and oil--is eaten in
immense quantities and digested with enviable facility; while in India
and other tropical climates, where much less stimulus is required,
the natives digest vegetable aliment with at least equal ease and
satisfaction.
If, as Dr Paris imagines, animal food owes its digestibility simply to
its possessing “a composition analogous to that of the structure which
it is designed to supply,” and therefore requiring “little more than
division and depuration,” instead of the alleged “complicated series
of decompositions and recompositions, which must be effected before
vegetable matter can be animalized or assimilated to the body,”[32]--it
follows that butcher-meat must in all climates and situations be more
digestible than vegetables; and that _raw_ meat, which has the
greatest analogy of all to the structure of the body, must require
still less digestive power for its solution and assimilation than
cooked meat. These propositions, however, are wholly at variance with
experience: in particular, the effect of cooking is unquestionably to
induce a change of composition subversive of the analogy on which Dr
Paris rests his opinion.
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