starch-sugar

This whole class of Coal foods can be recognized by the fact that usually some one of them will form the staple, or main dish, of almost any regular meal, which is generally a combination of all three classes–a protein in the shape of meat; a starch-sugar in the form of bread, potatoes, or rice; and a fat in the form of butter in northern climates, or of olive oil in the tropics.

FLETCHER’S LAXATIVES MAKE A HAPPY HOME » Sociological Images 2008

In previous communications I have given processes for detecting the adulteration of cane-sugar by starch-sugar.

Scientific American Supplement, No. 315, January 14, 1882 Various

The starch-sugar industry of the country consumes forty thousand bushels of corn per day, and the product is valued at about $10,000,000 per year.

Prairie Farmer, Vol. 56: No. 3, January 19, 1884. A Weekly Journal for the Farm, Orchard and Fireside Various

When it has brewed enough of the starch to produce somewhere from four to eight per cent of alcohol, then the liquid, which still contains about three or four per cent of a starch-sugar called

A Handbook of Health Woods Hutchinson 1896

And as a considerable part of the casein, or curd, is composed of another starch-like body, or animal starch, this makes milk quite rich in the starch-sugar group of food-stuffs.

A Handbook of Health Woods Hutchinson 1896

Milk is an interesting food of great value because it combines in itself all three of the great classes of food-stuffs, -- protein, starch-sugar, and fat.

A Handbook of Health Woods Hutchinson 1896

It is, in fact, a liquid meat, starch-sugar, and fat in one; and that is why babies are able to live and thrive on it alone for the first six months of their lives.

A Handbook of Health Woods Hutchinson 1896

Give back this starch-sugar into the hands of Nature once more by putting it into certain other conditions, and a new process begins in it.

The History of a Mouthful of Bread And its effect on the organization of men and animals Jean Mac�� 1854

This whole class of Coal foods can be recognized by the fact that usually some one of them will form the staple, or main dish, of almost any regular meal, which is generally a combination of all three classes -- a protein in the shape of meat; a starch-sugar in the form of bread, potatoes, or rice; and a fat in the form of butter in northern climates, or of olive oil in the tropics.

A Handbook of Health Woods Hutchinson 1896