Cookery, Drinks, Stimulants

The Chemistry Of Food and Nutrition
by A. W. Duncan, F.C.S.

(Page 4 of 11)

During the ten days trial the percentages absorbed were Proteins 82.5, fat 86.9, nitrogen free extract 96, crude fiber 80, ash 5.7, heat of combustion in calories 86.7. He says, "generally speaking, the food was quite thoroughly assimilated, the coefficients of digestibility being about the same as are found in an ordinary mixed diet. It is interesting to note that 80 per cent. of the crude fiber appeared to be digested. The results of a number of foreign experiments on the digestibility of crude fiber by man are from 30 to 91.4 per cent., the former value being from mixed wheat and rye, and the latter in a diet made of rice, vegetables and meat."

There is considerable variation in the same kind of food, according to the variety of seed and conditions of growth, especially is this the case with wheat and flour; whenever it has been possible the average of the analyses of many samples have been given. The method of analysis has not always been uniform, frequently the cellulose is included with the carbohydrates, and the Protein sometimes includes a very appreciable quantity of non-Protein nitrogenous matter. This is the case in the analysis of the mushrooms. The shell was of course excluded, also the liquid in the shell. Apples. - The refuse includes seeds, skin, and such edible portion as is wasted in cutting them away; the analysis was made on the rest.

Cookery. - Flesh is easier to digest raw. A few, on the advice of their doctors, eat minced raw flesh, raw beef juice and even fresh warm blood. Such practice is abhorrent to every person of refinement. Cooking lessens the offensive appearance and qualities of flesh and changes the flavor; thorough cooking also destroys any parasites that may be present. Raw flesh is more stimulating to the animal passions, and excites ferocity in both man and animals. If the old argument was valid, that as flesh is much nearer in composition and quality to our own flesh and tissues, it is therefore our best food, we do wrong in coagulating the albuminoids, hardening the muscle substance and scorching it by cooking.

Fruits when ripe and in good condition are best eaten raw; cooking spoils the flavor. Food requiring mastication and encouraging insalivations is the best. Food is frequently made too sloppy or liquid, and is eaten too hot, thus favoring indigestion and decay of the teeth. The cereals and pulses can only with difficulty be eaten raw. When cooked in water the starch granules swell and break up, the plant cells are ruptured, the fibers are separated and the nutritious matter rendered easy of digestion. The flavor is greatly improved. Cooking increases our range and variety of food. The civilized races use it to excess and over-season their dishes, favoring over-eating.

If baking powders are used they should only be of the best makes. They should be composed of sodium bicarbonate and tartaric acid, in such correct proportions that upon the addition of water only sodium tartrate and carbon dioxide (carbonic acid) should result. Some powders contain an excess of sodium bicarbonate. Self-raising flours should be avoided. They are commonly composed of - in addition to sodium bicarbonate - acid calcium phosphate, calcium super phosphate and calcium sulfate. Common baking powders often consist of the same ingredients, and sometimes also of magnesia and alum. These are often made and sold by ignorant men, whose sole object is to make money.

Calcium super phosphate and acid calcium phosphate very frequently contain arsenic, and as the cheap commercial qualities are often used there is danger in this direction. A good formula for baking powder is, tartaric acid 8 oz., sodium bicarbonate 9 oz., rice flour 10 to 20 oz. The last is added to baking powders to improve the keeping quality and to add bulk. The ingredients must be first carefully dried, the sodium bicarbonate at not too high a temperature or it decomposes, and then thoroughly mixed; this must be preserved in well closed and dry bottles.

Another formula, which is slow rising and well adapted for pastry, is sodium bicarbonate 4 oz., cream of tartar 9 oz., rice flour about 14 oz. Custard powders consist of starch, coloring and flavoring. Egg powders are similar to baking powders but contain yellow coloring. Little objection can be taken to them if they are colored with saffron; turmeric would do if it were not that it gives a slightly unpleasant taste. Artificial coloring matters or coal tar derivatives are much used, several of these are distinctly poisonous.

Drinks. - It is better not to drink during eating, or insalivations may be interfered with; a drink is better taken at the end of a meal. The practice of washing down food with hot tea is bad. The refreshing nature of a cup of hot tea, coffee, or cocoa is to a very great extent due to the warmth of the water. The benefit is felt at once, before the alkaloid can enter the blood stream and stimulate the nerve centers. Hot water, not too hot to cause congestion of the mucous membrane, is one of the best drinks. When the purity of the water supply is doubtful, there is advantage in first bringing it to the boil, as pathogenic bacteria are destroyed. Some find it beneficial to drink a cup of hot water the first thing in the morning; this cleanses the stomach from any accumulation of mucus.

If fruit, succulent vegetables, or cooked food, containing much water be freely used, and there be little perspiration, it is possible to do without drinking; but there is danger of taking insufficient water to hold freely in solution the waste products excreted by the body.

Aerated drinks, except a very few of the best, and non-alcoholic beers and wines, are generally unwholesome, from their containing preservatives, foaming powders, artificial flavorings.

Stimulants. - Tea and coffee contain an alkaloid caffeine, besides volatile oils, tannin. Cocoa contains the milder alkaloid. They stimulate the heart and nervous systems; tea and coffee have also a diuretic effect. Formerly they were erroneously thought to lessen tissue waste. These alkaloids, being purins, are open to the general objections named elsewhere. Stimulants do not impart energy or force of any kind, but only call forth reserve strength by exciting the heart, nervous system, to increased activity. This is followed by a depression which is as great, generally greater, than the previous stimulation. Except, perhaps, as an occasional medicine, stimulants, should be avoided. Analysis of cocoa shows a good proportion of Proteins and a very large quantity of fat. The claim that it is a valuable and nutritious food would only be true if it could be eaten in such quantities as are other foods (bread, fruits). Were this attempted, poisoning would result from the large quantity of alkaloid. The food value of half a spoonful or thereabouts of cocoa is insignificant. Certain much advertised cocoa mixtures are ridiculous in their pretensions, unscientific in preparation, and often injurious.

Manchester the Vegetarian Society, 1905.