The digestive tract of man was likened to the steam-locomotive furnace, where everything, that there do not throw, will burn without the remainder, to TLA. Certainly, this primitive view on nature of the energy processes, proceeding in the gastrointestinal tract of man, proved to be the error, pardonable only for the level of the development of the science last quarter of 19th century.
Give, let us criticize the idea, placed as the basis of a similar determination of the caloricity of different products. First. Food in our gastrointestinal circuit does not burn as in the furnace of stove and is not split in this case to the simplest chemical elements of the type of carbon, elementary connections of nitrogen and water vapor. In the digestive system of man the food is decomposed from the highly sophisticated organic complexes to the relatively simple organic macromolecules, but these molecules are distant on their structural organization from the simple chemical elements - they are much more complex. Therefore into free thermal energy in the human organism is converted in no way not entire bonding energy of food, in comparison with the combustion of the same products in the furnace of steam engine. , What far from all elements of food are mastered by bowels - for example, the ballast cellular tissue of plant products (cellulose) is not completely mastered and is not overcooked by those pain - it goes “directly” to the output from the organism… Therefore to consider it as the giving energy to man is in any way cannot, and ballast cellulose tissue in the plant food a always significant quantity.
Secondly. For the thinly controlled, precise decomposition of the structures of food to the clearly specific level of biochemical complexity, to organism it is necessary to spend considerable energy in the digestive tract. Consequently before obtaining some energy from the food, it is necessary it to first spend on the process of over-boiling and mastering the useful elements of food.
Give, let us criticize the idea, placed as the basis of a similar determination of the caloricity of different products. First. Food in our gastrointestinal circuit does not burn as in the furnace of stove and is not split in this case to the simplest chemical elements of the type of carbon, elementary connections of nitrogen and water vapor. In the digestive system of man the food is decomposed from the highly sophisticated organic complexes to the relatively simple organic macromolecules, but these molecules are distant on their structural organization from the simple chemical elements - they are much more complex. Therefore into free thermal energy in the human organism is converted in no way not entire bonding energy of food, in comparison with the combustion of the same products in the furnace of steam engine. , What far from all elements of food are mastered by bowels - for example, the ballast cellular tissue of plant products (cellulose) is not completely mastered and is not overcooked by those pain - it goes “directly” to the output from the organism… Therefore to consider it as the giving energy to man is in any way cannot, and ballast cellulose tissue in the plant food a always significant quantity.
Secondly. For the thinly controlled, precise decomposition of the structures of food to the clearly specific level of biochemical complexity, to organism it is necessary to spend considerable energy in the digestive tract. Consequently before obtaining some energy from the food, it is necessary it to first spend on the process of over-boiling and mastering the useful elements of food.
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