Food Fundamentals Discussion of Food Based On Experience From the View Point of
Food Fundamentals Discussion of Food Based On Experience From the View Point of
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To quickly assess the difficulty of the text, read a short excerpt:
But there is a decided difference between taking cereal flakes soaked with milk, and toasted bread eaten dry, or the cereal flakes eaten dry.
92 FOOD FUNDAMENTALS Prevent Starchy foods are very prone to fer- Excessive ment. For this reason those with Fermentation weak digestive powers should be care- ful that these are eaten only at such times as the stomach is prepared to receive food ; they should give special attention to the mastication of starch, and should use only the most suitable of th...e starchy foods and the proper combinations with them.
Yeast contributes very much to the readiness with which starch ferments; so that while foods of the starch class in general ferment the most easily, yeast bread heads the list in this respect. It is the most treacherous of foods, and nothing can be more expen- sive than an inferior quality of baker's bread made with yeast. Yeast bread should be banished absolutely from both table and cook book. Though the custom which now seems to demand its use is indeed solidly intrenched, independent thinking and observation will bring an illumination which will work the change.
What to read after Food Fundamentals Discussion of Food Based On Experience From the View Point of?
You can find similar books in the "Read Also" column, or choose other free books by Elijah Harry Bean to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
But there is a decided difference between taking cereal flakes soaked with milk, and toasted bread eaten dry, or the cereal flakes eaten dry.
92 FOOD FUNDAMENTALS Prevent Starchy foods are very prone to fer- Excessive ment. For this reason those with Fermentation weak digestive powers should be care- ful that these are eaten only at such times as the stomach is prepared to receive food ; they should give special attention to the mastication of starch, and should use only the most suitable of th...e starchy foods and the proper combinations with them.
Yeast contributes very much to the readiness with which starch ferments; so that while foods of the starch class in general ferment the most easily, yeast bread heads the list in this respect. It is the most treacherous of foods, and nothing can be more expen- sive than an inferior quality of baker's bread made with yeast. Yeast bread should be banished absolutely from both table and cook book. Though the custom which now seems to demand its use is indeed solidly intrenched, independent thinking and observation will bring an illumination which will work the change.
What to read after Food Fundamentals Discussion of Food Based On Experience From the View Point of?
You can find similar books in the "Read Also" column, or choose other free books by Elijah Harry Bean to read onlineMoreLess
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