Now, this extra and unnecessary work falling upon the duodenum entails a delay in the process of digestion, and a corresponding delay in assimilation, so a habit of intestinal inactivity is induced, and the seeds of constipation are sown, because the starchy foods, being slow in giving up their nutritive elements, the refuse is proportionately backward in being eliminated. Fruits, on the contrary, although equally rich in heat producing qualities, yet on account of the previous natural transmutation of starch into glucose, are in a condition for immediate appropriation by the system, and consequently absorption of nutrition and elimination of waste are equally prompt. This partially explains the aperient action of fruits, although there is a chemical reason also. For the reasons above stated, lightly baked bread should never be eaten; it should be toasted thoroughly brown first, by which the first step in the conversion of the starch is accomplished. Regarding the relative digestibility of white and brown (whole wheat) bread there is considerable diversity of opinion, but in a series of experiments described by Dr. John B. Coppock, in the "Herald of Health," England, it was shown that in equal portions of 100 ounces, 1/4 ounce more of the white bread was digested, than of the brown; but the proportion of Proteids (muscle and tissue forming constituents) digested, was as follows: white bread, 85 1/2 ounces; brown bread, 88 3/4 ounces, or 3 1/4 ounces more nutrition obtained from the brown bread than from the white. In any event, we are forced to the conclusion that as an article of food, bread has hitherto had a value placed upon it to which it was not legitimately entitled. Nature has designed albumen as the staple of nutrition for man, and primarily, vegetable albumen; hence fruits form as nearly as possible a perfect food, containing, as they do, this important constituent in addition to the advantages previously mentioned. Nuts are an excellent article of diet, as they contain a large percentage of proteid (muscle-forming) substance, and fats--both in a state of almost absolute purity, but are somewhat deficient in starch. To those who feel that they really cannot do without meat, nuts certainly offer the best substitute. There are preparations of nuts on the markets now, called nut-meats, but our advice would be, to eat all nuts without preparation, only being careful to masticate them thoroughly. The peanut is the first in rank for nutritive value, next comes the chestnut, and third, the walnut.