The Van Buren press. [volume] (Van Buren, Ark.) 1859-1914, 1896-05-16
aoa4 mE COX ouR ZOE.
Develops Flapors lAida Mas5ie'sfian ana
Iisssuioi sad Destroys Paraaates'

GapeidDa Flavor 4&toh lh-'seAsfs'tt -
Dixssuion aad Destroys farasaees'
Ne eoole our food = reader e more
aareeaa5le to onr senses Of taste ana
soeil Cooking develops aauaes aad
adors not present IN the raw STATE.
This is particularly true 81 Hass am
nal foods, but IL IS also true to q great
er or less extent i ~ gro To FeKs-
table foods and indeed sollle. vegef aA lef'
as potatoes and beanss would be reP3lG-
panIt we're they aicoofSed. The superior
flavor. appearance and taste OF peer
Of beefsteals nicely cooked is case n
point. The development OF PHEASANT
faa4aors il4 -ssa coffee berry and peanut
Illustrate the same principle.
4 A second reason why we should er7ok
I aaas food is TO be found in the fact that
Thereby We facilitate the process 81
/ mastieatioa. Some foeds are tough O.
hard. and can neither be finely divided
nor we'll mixed with saliva Cooking
saftens these so that the work of the
teeth IS performed with greater ease,
| and the resuIt, So fae as digestlbilitY
and the amount Of nutrient matter OBJ
tanned are concerned, are vastly more
efficient.
/ Again ii IS often desirable that the
faod be chemically changed. thus some
/ foods or portions of them are absolute
/ w fnairest5be i'm the aneaolsed statei
| the fbroas tissue of meat, for example,
/ cannot be considered a food until by
| the application Of heat it has been
changed chemically To gelatin SINH.
/ larry, starehes, though not entirely IN
\ dfeestfbIe when raw, are changed into
q more digestfbIe form By cooking
and tile cooked starch. as in bread,
IS by the process of toastfHg converted
Il into a new chemical substance ealled
/ dextrin. which closely resembles sugar
both IN it's chemical properties and IN
/ the ease with which 1T Is digested-
Again. sugar ia changed into caramel
ard fats are PARTLY EEecomposed into
other more ffrestf5le substances
A fourth reason for cooking food II
| that the warmth which is Thurs i'm
( parted promotes digestion by eagsin z
an increased flow of blood to the d.
gestige apparatus. and hence a more
: eopioas secretion Of the digestive f.uisz.
Tt il to stimulate the low Of digestive
prices that hot soup IS given as the
first course at dinner A a result Of
this increased flow the digestion of the
food Is well advanced by the time din
Eer Is over. The general stimulating
eject Of tea and coffee Is enhanced
considerably by their warmth
! The general result OF all these changes
mentioned, the development Of flavor
the increased ease Of mastIeation, the
chemical changes, and the warmth i'm.
parted by cooking, is that more nutrt
feent matter is obtained from the food
at the same time that its digestion il
promoted
Finally. cooking destroys sng para
sites that may be present in the food
Of these, trichinae n pork and the
seoIex. or encysted head Of the tape
worm. in what is known as measly
beef, are the most coHlm0n. To shoN
that these are not so rare I mat men
, ton that between two and three pei
cent Of all the logs slaughtered at th'
Chicago stock yards are found TO be in
feeted with trichinae. Most food ma
. teriaIs serve az favorable media for tn.
propagation and growth Of bacteria
Many Of these are harmless. but VI
+. must remember that &c cannot Be sur.
I at any time that no dangerous one.
are present. As heat destroys bacteria
D We are taking fewer chances when W,
cook our food than when we do not
: Prof. Thomas Grant Allen, NJ. A., il
(hautannnan.