The Brandon news. (Brandon, Miss.) 1892-1961, 1905-12-14
CHEESE VERSUS MEAT
The Digestive Qualities OF the Caspin
Product and Its Attrihut.r.

The Digestive Qualities Of the Caspin
Product aud Its Attrihutes.
Otto Hehner. a well known London
analytical chemist. has come ont st~on.
for cheese. He says that cheese is
much more useful as food than paste
board. 1t not only contains more nutri.
ment, but 1T also has character. There
is something individual about cheese
1t has moods. Anybody knows this
who has ever tried to make a rabbit
or has eaten many. A man is bound
to entertain high regard for cheese
1t has some spirit. On occasions II
will stand up and disagree with him.
Mr.. Hehner says: "A proper mix
ture of soft, ripe cheese and bread and
water contains everything which a
human being requires in the way OF
food" This is cheering news. 1t may
be said that all failures spring from
brains which may have had many
ideas, but have had just one idea too
few. A man runs for President Of the
United States. He is not elected.
There is something about him that
didn't take. His brain was lacking
perhaps by margin the width OF a
hair. 1t didn't meet conditions 1t
wanted ideas. What more natural
that it was badly or improperly nour-
ished. That brain needed cheese.
Mr.. Hehner says cheese contains ev.
erything that the human economy re-
quires. This is wonderful to contem-
plate. There are human ideas locked
up latent in the cheese on your table.
1t holds within its compressed space
great pictures, presidencies. tunnels,
stupendous engineering feats, not to
say the explanation of what became
of Charley Ross.
weight for weight" says Mr.. Heb
ner, "cheese is at least twice as nour-
ishing as good meat, while it is far
easier to take too much meat than il
is to consume too much cheese" This
is strictly true. Many have discovered
this independently of Mr.. Hehner.
They may marvel at his enthusiasm.
Cheese is a far more useful food
th1n nuts" says Mr.. Hebner, "be-
cause it is made from the best Of all
foods, namely, milk, and it is even bet
tee than milk in that in the process OF
ripening certain digestive changes oc
cur which make the casein more di
gestihle. Good cheese made Of whole
milk consists of about one third water
oEe-third fat, one-Quarter casein, the
balance being salts, including phos
plates.
''Butter fat is the most digestible fat
in the human dietary. and it does not
Undergo any particular change during
the ripening of the cheese. The casein
or the other hand. undergoes great
changes. It is these changes in the
casei-l that give the cheese its particu
lar caaracter-noble or base.
There are multitudes Of living bac
terra in the milk, and these grow upon
the aasein of the cheese, acting upoI
it the same way that pepsin would act
upon fresh milk. During the ripen
ing OF the cheese there are thus formed
albunoses and peptomes, which are
| necessary products of digestion before
alpuminous substances can be made
! available for the system.
These changes are most marked il
thu scft cheeses like Camembert, Brit
and Port du Salut. Camembert is soft
| not because it contains more water
than hard cheeses, but because til,
caseir is in digested condition.
Next in point of digestibility tt
these come the creamy ripe cheeses
like Stilton, GorgonZola, Cheddar ant
Cheshire. Cheeses of hard character
ara more difficult to assimilate
"But the most difficult cheeses IL
| attack by gastric juice are those made
from wholly or partly skinned milk
AIaorg this class are the Dutcl
cheesps, and sometimes Gruyere. Witt
tho exception of skim cheeses like
these, it would be misleading to say
that any particular variety is digesti
Bile OK indigestibie. 1t depends upoI
the st.te Of ripeness and the constitu
ton aad bylaws Of the eater. A raw
fre3h cheese should be avoided as tn,
plague, but If eaten it requires thu
| moat careful mastication, and notif1ca
tiore tn the insurance companies.
All cheeses, however, require ths
addition Of bread or some other farirs
aceous matter, because fat and nitroc,
encns matter must be supplemented il
the human diet by q carbohydrate
like sugar or starch.
ut would, of course. be quite possibls
to eat too much cheese, and then pre-
cisely the Sc me troubles would occur a.
follow upon too great a consumption OF
meat. and the wages OF sin is DEATH
New England Grocer. .e4.,A-~-