General Conference Bulletin, vol. 1

HEALTH TOPICS — RESPIRATION AND DIGESTION

J. H. KELLOGG

[THE lecture reported below was accompanied by experiments and illustrations which brought out many interesting remarks that cannot be well reported without the illustrations. Hence this report is briefer than we might wish. — ED.] GCB February 8, 1895, page 73.6

We were talking yesterday about breathing. Perhaps you may be interested in a device which I have had constructed to illustrate the process of respiration, and have brought down to show you. GCB February 8, 1895, page 73.7

[A glass jar was exhibited, being made to represent the human chest, and having a rubber diaphragm at the bottom. Within were two rubber bags to represent the lungs, and a little globe, part of glass and part of rubber, to represent the heart. A tube from the top conducted air into the rubber lungs. When the diaphragm was pulled down, the lungs would fill with air, and the heart would also expand. This illustrated the influence of respiration upon the action of the heart. Full breathing expands the heart, and aids the circulation of blood. The apparatus also showed the action of the oxygen, or pure air, upon the blood. A dark blue fluid was poured into a cup at the side of the glass chest, which communicated with the heart by means of a tube. Fluid representing pure air was inserted through a tube into the heart. As the large diaphragm was worked, the blue fluid (bad blood) flowed into the heart, and as it flowed out into a cup on the other side, it was turned into a bright red. This beautiful illustration showed how proper breathing aids the circulation of the blood, and purifies it.] GCB February 8, 1895, page 73.8

Digestion. — We will talk a little while now about digestion. Digestion is the process by which food materials are rendered soluble and converted into the tissues of which our bodies are composed. The process begins in the mouth and ends in the tissues. The digestive organs of various animals are formed according to the kinds of food upon which the animals subsist. The barnyard fowl, for instance, has no teeth, since its food is swallowed whole, is moistened in the crop, and is ground in the gizzard. Human beings have no organ which corresponds to the gizzard, hence, if we do not grind our food in the mouth, it is never ground at all. GCB February 8, 1895, page 73.9

[To illustrate how the process of digestion is begun in the mouth, a number of chemical tests were made. STarch is the food element that is digested by the saliva. Two tubes containing starch water, one of them with saliva, the other without, thus representing masticated and unmasticated food, were shown; and a drop or two of iodine solution was put into each. The one containing the saliva soon showed that the starch had been digested, or turned to sugar, while the blue color of the other showed that the starch was not changed.] This shows the necessity of chewing the food well. If starch foods are not well masticated, so that the digestion begins in the mouth, they are not digested in the stomach at all, but rather impede that process until the food reaches the intestines. The movements of the jaws in chewing excites the flow of saliva. Fishes have no saliva glands. If a man eats his food like a fish, it will not get much benefit from the saliva, as the saliva does not flow. The flow of saliva can be increased by eating hard, dry foods, as crackers, and the like. GCB February 8, 1895, page 73.10

[A test was made upon starch into which a little oxalic acid had been introduced.] This is the kind of acid which pie-plant contains. It was found that this acid entirely prevented the digestion of the starch. Vinegar acted in the same way. This illustrates why it is better not to eat vegetables and fruits at the same time, if the digestion is weak. The acids of the fruits, if strong, may prevent the digestion of the vegetables. this is the reason the Lord told us years ago that vegetables and fruits should not be eaten at the same meal. He simply gave the fact, and did not tell us why. Science reveals the reason why. Less than one drop of oxalic acid in the stomach would be sufficient to prevent digestion of the starch foods. Likewise one-fourth of a tea-spoonful of vinegar will prevent the proper digestion of the starch of an ordinary dinner. GCB February 8, 1895, page 74.1

The saliva acts upon the food in the mouth, if it has an opportunity, and then in the stomach. The gastric juice acts upon the food while it is in the stomach; the bile from the liver next does its work; then the fluid from the pancreas; and lastly the intestinal juices. All kinds of food can be digested in the intestines. Cane sugar can be digested here only. GCB February 8, 1895, page 74.2