The Magnolia gazette. [volume] (Magnolia, Miss.) 1872-current, 1885-07-03
21.
HOT BREAr.
Why Its Use Is Undesirable and Un-
healthy.

Why Its Use Is Undesirable and Un-
healthy.
Physicians often recommend for sick
people oatmeal or graham pudding,
made by stirring the meal into water
and boiling few minutes, as one of
the first things to be eaten when the
stomach will not bear hearty food
Why is the meal thus prepared any
mere easily digested than new bread or
hot mullins, which are considered un-
healthyP Is not the same chemical
change necessary in the one as the
other, which can only take place by
standing several hours after cookingp
The two cases are by no means SINH
lar. The oatmeal or graham flour is
made digestible by bo ling, the starch
granules being ruptured so that their
contents are more easily acted upon by
the digestive fluids. In the making and
baking of bread the same change is ac-
compllshed. The difference between
hot new bread and that which is older
is essentially the same as between
''heavy" and '.light'' bread 1t is it's
''lightness" or porosity which gives the
bread Its ready digestability When
new, it is softer. for the steam of the wa
ter itcontains; and this makes it difficult
of mast cation and liable to form a
close and cloggy mass, which, on pass
ing into the stomach, is less easily PEN
etrated and acted upon by the gastraI
juice. By cooling and drying it by
comes firmer and more friable. so ts]32
it is more thoroughly mixed withf
saliva in the mouth, and goes intHAE
stomach in better condition for tS
process to which it is to be subjectN
there. I'm
If the bread is hot enough to gss&
the butter eaten with it, this makessxs4l Il
matter worse. The melted greast TX
up the pores of the bread, and iE&5
| feres with the action of the salivasa3
gastric juice. The fatty mattek u
pastry are Objectionable for the $8|
rea on, and also on account of&
chemical changes they undergo i
| oven. AHE
Bread becomes more digesti5 N
toasting, chiefly because it ia sS
drier and iirmer-that is, if to- #
is properly done. The slice should pss
rendered crisp throughout its entire
| thickness. Ii it be merely scorched on
the surface, as often happens, the in
terror is merely softened and made like
new Tread, and consequently less
| digestible. 3Sj
What English people call Fl, .
jelly" is a light and nourishina
for weak stomachs, in SONY
| preferable to the oatmeal or 5H'3IsH 8 n
L dge. 1t is made by ste4ssE,S1 4
bread in boiling water, and ry,Sses
through fine sieve while still INK 4
may be eaten alone or after being, IN IN
and boiled with milk. ~
| While ON this subject, we ma, xn y
mark that oatmeal, cracked wheat
similar boiled breakfast dishes Otter
become more or less indigestible from
being "bolted' IN the usual Yankee
style. They are soft and 60 down
easily, and are shoveled or spooned in
to the stomach, with no delay in the
mouth en- route. They need mastica-
ton as really as beefsteak does, not ia
save one from choking (Which many
people seem to suppose is the sole rea.
SON for chewing), but to mix them
thoroughly with saliva. which is d
! gestiye agent and not mere lubrca
to expedite the passage of dry foo.
! down the esophagus. a friend of our.
was lately complaining that oatmea
did not agree with him, and we founc
on inquiry that he was in the habit o
eating it in this hurried way, withou
insalvation. He was much surprised
when told that he ought to chew it, o
at least to detain it for moment il
the mouth, before swallowing it; bu
after brief trial he adm tied he ha,
no more trouble in digestingit. If tn
oatmeal or wheat is not thoroughly
cooked, it is all the more importan
that it should be masticated, as tn
half-softened grains offer considerabl
resistance to the digestive fluids. :
Journal of Chemistry.