Success in Athletics and how to obtain it

DIET 2II trained athlete the result of wear and tear of muscle has also to be got rid of from the system, it will be easily understood what excessive work is to be performed by the organs of elimination. The diet of the athlete must not be monotonous; it must be varied. Remember that there are fish in the sea and poultry in the yard which can be brought on to the table. Roast meat is infinitely more easily digestible than · fried. In frying, the outside of the meat substance is hardened to such an extent that it makes it difficult for the juices of the digestive tract to penetrate . Grilled food is superior to fried, but is not so easy of digestion as properly roasted joints. The fetish of feeding with eggs is much overdone. An egg is equivalent in food value to half a pound of beef-steak. Too many eggs per diem, together with square meals, will place too great a stress upon the powers of getting rid of excessive meat sub– stances. " Moderation ! Moderation !" must be the watchword of the athlete. The athlete will find in the vegetable world much of the flesh-forming substances which meat possesses. These are contained in peas, beans, lentils, and flageolets; and the hungry athlete may fill up the corners of a large appetite with these nutritive materials. The principal drawback of vegetarian foods is the possibility of flatulence; vegetable " meat" substances must be well masticated to allow the digestive juice of the stomach to act well upon the nutritive and muscle– forming ingredients. If an athlete's digestion be perfect, he will find that cheese is a splendid food. Look at the English navvy;