Cereal Foods : Part 2

Maintaining Health
by R. L. Alsaker

(Page 15 of 33)

In the French army it has been found that when the soldiers are fed on refined flour products they are not so well nourished as when they have whole wheat products, and that they must have more of other foods to supplement the impoverished breadstuffs. It is difficult to get people to realize how important it is to give the tissue salts with the foods. Salts are absolutely essential to vital activity, and a lack of salts always results in mental and physical depression and even in disease.

No matter what adults are given, children should not be fed on white flour products. They need all the salts in the wheat. Depriving them of salts retards their development and results in decaying teeth and poor bone formation, among other things. They do not feel satisfied with their white flour foods. Therefore they overeat and get indigestion, catarrh, adenoids and various other ills. It is not difficult for people with observing eyes to note the difference in satisfaction of children after they get impoverished foods and the natural foods.

Anemia is very common among children, especially among the girls. The chief reason is impoverished foods. Salts can be used by the animal organism only after they have been elaborated by the vegetable kingdom. To remove all the iron from wheat and then give inorganic iron, which can not be assimilated, in its stead, is the height of folly. By all means, use less of the white flour and more of the entire wheat flour. If the white flour habit can not be given up, take enough raw fruit and vegetables to make up for the loss of salts in milling.

When rice is properly prepared it digests very easily. It is a little poor in protein, but this can be remedied by taking some milk in the same meal.

The rice we ordinarily get is inferior to the natural product. First they remove the bran. Then the flour is taken off. Then it is coated with a mixture of glucose and talcum and polished. All this trouble is taken to make it appeal to the eye. This impoverished rice is lacking in salts. It will not support people in health. In the countries where polished rice is fed in great quantities, they suffer a great deal from degenerative diseases. One of these is beri-beri, in which there are muscular weakness and degeneration, indigestion, disturbances of the heart and often times anasarca. When people suffering from this disease are given those parts of the rice grain lost in making polished rice, they recover. This is proof enough that the cause of the disease is the impoverished food.

The rice that should be used is brown and unpolished. When it is cooked it looks quite white. It is very satisfying.

Rye is extensively used in some lands. The bread is very good. Oats are largely devoured in Scotland. Corn bread is a favorite food in the southern part of our country. The negroes are fond of corn and pork with molasses, which is far from an ideal combination in warm climates.

Preparations

Wheat makes the best bread because it contains gluten. Among proteins gluten is unique, because it is so elastic and after it has stretched it has a tendency to retain its place. This is what makes bread so porous. There are various meals or flours that can not be made into bread, or even dough, because they lack compounds which will act as frame work.

Bread can be made in many ways. The chief question for the housewife to decide is whether to make the bread from entire wheat flour or from patent flour. They are so different in value that a decision should not be difficult. It is also necessary to decide whether to use yeast bread or some other kind.

Yeast bread is made essentially from flour, water and yeast in the presence of heat. There are so many ways of making bread of this kind that a recipe is not necessary. The amount of salt to be added depends upon individual taste. Some like to set their yeast working in part potato, part flour. Others use milk instead of water. Some add shortening. And nearly all women believe that their own bread is the best.

Yeast is made up of myriads of little plants or fungi, which thrive on the sugary part of the flour. They convert this into alcohol and carbonic acid gas. The alcohol is practically all gone before the bread is brought to the table. The gas raises the bread, assisted by the expansion of the water in the dough when it is placed in a hot oven.

The yeast consumes a great deal of the nutritive part of the flour. This may amount to from 5 to 8 per cent. of the food value, and I have read that sometimes it is as high as 20 per cent. Liebig said that the fermentation destroyed enough food material daily in Germany to supply 400,000 people with bread. However, yeast bread is very agreeable to the taste and therefore is probably worth more than the unfermented product.

One objection to yeast bread is that all the yeast is not killed in baking, and the alcoholic fermentation may start again in the stomach. If the bread is turned into zwieback this is remedied. Fresh bread is not fit to eat, for it is very rarely properly masticated and if it is merely moistened and converted into a soggy mass in the mouth it is hard to digest.

Unleavened bread is made by making the flour into a paste, rolling out thin and baking well. Any kind of flour may be used. This is the passover bread of the Jews.

Dr. Graham's bread was made by mixing Graham flour with water, without any leavening, mixing the dough thoroughly, putting this aside several hours and baking.