The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1910-07-19
Relative Composition of Milk, Cheese
and RuEtar.

Relative tOEsltSS1ltioH Oh 1hllh, SIteSF
and Butter.
mine the amount of food which
had been digested and utilized. In OBJ
tanning the value of the GODS it was
the aim to determine the kind and
amount Of nutrients present and the
extent to which they are digested and
made available to the body.
In studying the values of the vari-
GUS foods, the effects of different
methods Of cooking and preparation
upon digestibility were considered, as
wen IS the influence of combinations
Of foods upon digestibility.
Beans.
It was found that while beans are
a valuable food, there are certain linn
its between which they can be used
t. advantage in the dietary. The nu-
trieutS in beans are different in char
acter from the same class of nutri-
eats in cereals and other vegetable
foods: and are not az readily digeSted
as those of many Of the cereals. Hence
beans are suitable for persons en-
gagged in active outdoor work rather
than tor those of sedentary habits OF
life. Beans. when properly cooked,
should not. however, be entirely ex-
Guided from the dietary of those of
sedentary habits, but they cannot form
such a large part of the ration as in
the case of the active working man
leading an outdoor life.
Cheese.
Ordinarily cheese is considered in
Gigestible, but it is not ~indigestible in
the sense of lack Of completeness of
the digestion processes. It is slow Of
digestion and has q tendency to cause
constipation if USED in excessive
amounts or if not properly combined
with other foods. Experiments W.
shown that when cheese is used to
the extent Of one to three ounce per
day, it does not u~nfavorably affect
the digestion, but, if anything, it ia
HorabIy influences the process Of di-
gasti0n. 1t has been shown hat when
cheese Is ed in small amounts
with other foods it is not
only because it tends to make the
foods with which it is combined more
digestible. When cheese was added to
2 ration consisting of corn meal, the
diEestibjlity Of the protein was in
creased from 58 to 90 per n .
Oatmeal.
Oatmeal IS a food like beans and
cheese. slow Of digestion and reQuir-
Ing much Intestinal work for the di-
&estion process. Therefore, Iik beans,
at is not suitable in large amounts for
an Individual with weak digestion.
otherwise it is not easily digested; I'M
less it IS Well prepared and thorough
~ cooked it is not q suitable food for
persons Of ~sedentary habits; but if
we'll prepared and thoroughly cooked
Is a suitable GOD for persons Of all
habits.
NJ frequently prepared by cooking
Tor IL few minutes only, it is difficult
10 d %eSt because of the large amounts
oI Etutin0us material which surround
IN" starch grains and prevent tha4r
u'aIntesrttion. When thoroughly
cooked the protecting action Of the
htureIagenous proteid material is
overcome, and the compound Starch
Sr1h1leS are sufficiently disintegrated
q" allow the digestive juices to act
therefore, the ease of digestion OF
oatmeal depends upon the complete
"ISS "i the cooking process.
Bread.
Graham iOur is unbOlte3 wheat
meal; "Whoie-Wheat" or entire-wheat
h'".r contains ali Of the kernel oN
.pi IL portion Of the bran; "Patent,'
Slial2ht," and clear grades Of ftou1
I'.lthl practically nOn Of the bran
an" very little of the germ OF the
Nj only that portion of the food
N-{ is di8ested is useful to the body
"7 "I'iShment, a series Of digestion
were conducted with the
''""lhg results. Bread from stan
I''4 patent flour was most complete
"l-S Sted; bread from entire wheat
e.'uf was less digested; and bread
ION 'iraham flour was least digested
VI 5I OF the three.