The Chemistry of Food and Nutrition | Page 8

Wales. P.--A. Petermann, U.S. Cons. Banana flour,
musca paradisiaca variety. This is widely used in Central America.
The flour is from the unripe fruit, and contains starch 45.7 per cent.; on
ripening the starch is converted into sugar. K.--Konig, mean of 90
analysis. Milk:--Average of many thousand analyses of the pure.
Butter.--Made without salt. L, from the "Lancet," 1903, I, p. 72.
Oysters at 2/6 per dozen. The 8.09 per cent. includes 0.91 glycogen
(animal starch). The shell was of course excluded, also the liquid in the
shell. Apples.--The refuse includes seeds, skin, &c., 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 flavour; 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 flavour. Food requiring mastication and encouraging
insalivation is the best. Food is frequently made too sloppy or liquid,

and is eaten too hot, thus favouring 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 fibres are separated and the nutritious matter rendered
easy of digestion. The flavour is greatly improved. Cooking increases
our range and variety of food. The civilised races use it to excess and
over-season their dishes, favouring 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 superphosphate and
calcium sulphate. 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 superphosphate 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 ozs., sodium bicarbonate 9 ozs., rice flour 10 to 20 ozs.
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 ozs., cream of tartar 9 ozs., rice flour about 14
ozs. Custard powders consist of starch, colouring and flavouring. Egg
powders are similar to baking powders but contain yellow colouring.
Little objection can be taken to them if they are coloured with saffron;
turmeric would do if it were not that it gives a slightly unpleasant taste.
Artificial colouring matters or coal tar derivatives are much used,
several of these are distinctly poisonous.
Drinks.--It is better not to drink during eating, or insalivation 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 centres. 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