The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-04-30
COOKERY AND HEALTH
From n Lecture by Nrs. n. r.. Kellogg, Of
the Battle Creek snnitarium.

From Lecture by hrs. n. r.. Kellogg, Of
the Battle Creek snnitarium.
Food is one of the mighticst forces of
the universe. The manner of men and
women we are, depends in a great meas
ure upon the fool we eat. But very
few people stop to inquire what Is the
diet best adapted 10 the maintenance of
perfect health; they cat whatever graft
fies the palate or is most conveniently
obtained. "Givc us something good to
eat, is the great cry Of humanity. Our
food should certainly bc good, bot it
should be chosen with reference to it's
dietetic value and not by the amount of
pleasure which it gives to the palate.
Then would our bodies be strong and
pure and full of health and we ourselves
able to fulfil the purpose of existence in
the best and truest manner. The it-
ness of food for good building mate
rial depends upon its nutritivc value,
its digestibility and its palatableness.
The first depends upon the selection of
proper material, the second requisite is
mainly dependent upon it's preparation,
for the best of material can he so poorly
prepared that it is totally unfit to nour-
ish the system. The evils of bad cook
cry are so manifold that it has been cal
culated that they far exceed the evils
resulting from strong drink.
With good food properly cooked, our
lives run smoothly because hcalthfully,
but with poor food the reverse is apt to
be true. SO strong is the bond of union
between mind and body that whatever
creates morbid action of the bodily
functions. dwarfs and cripples the moral
and mental faculties From this it is
evident that the proper preparation of
food is of very great Importance, al
though it is one which receives but
little thought. and study. Cookery is
too often looked upon as a menial serv-
ice and it is relegatcd to those who are
totally ignorant of what constitutes
healthful food, although they may be
able to go through the mechanical pro-
cess of mixing ingredients. The proper
preparation Of food involves both chem
ical and physical processes which neces-
state careful study. The health and
happiness of the family circle depend
very largely upon the food served. and
what higher mission can one conceive
than to prepare the wherewithal to
make shoulders strong to bear life'S bur
denS, and brains clear to solve its intri-
cate problems.
But it is often said that people have
lived and do live without giving heed to
these things, apparently assuming that
because the present system is customary
that it is right and proper. Do those
who are utterly careless of dietetic prin-
ciples make the best of their lives and
accomplish the utmost possible with
the talent which God has entrusted ia
them? There is tritc saying about
plain living making high thinking, and
| believe the reverse is equally true
that with high living one will do very
plain thinking. 1t is just as easy to
| furnish our tables with well cooked
easily digested food if we only have the
knowledge and the will to do so; indeed,
if we have the viii we will get the
| knowledge.
1t is n common notion that foods made
rich with fats are specially nourishing,
| but this is an error The nOurishing
quality of II food depends upon its di-
| gestibility as well as upon its cOnStitu-
ent elements. Although fats in proper
quantities serve a good purpose in the
vital economy, its excessive use is in
| furious since it is very difficult of diges-
ton. The same may be said of the
abundant use of sugar. Really rich and
nutritious foods are those which con
tain a large proportion Of the essential
food elements in "a condition in which
they can be easily assimiated. Whole
wheat bread, oatmeal. cracked wheat
and the like are really rich foods In
fact they are the most perfect of foods,
since they not only contain all the
needed food elements in form easy of
digestion but also free from deleterious
ments.-Reported by Helen l.. Man
| niDr