The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1928-11-13
SOME THOUGHTS ON COOKING

SOME THOUGHTS ON COOKING
Even in the earliest historical and
NEUROLOGICAL records, we find cook
cry mentioned. Through the course
of these many hundreds Of gener-
atoms the digestive system Of man
has undoubtedly accustomed itself to
cooked foods. In fact, most civilized
human beings, upon attempting to
live entirely upon raw foods, notice
pronounced gastric disturbances be-
cause of the increased difficulty in
digesting vegetable foods not prev
iously softened or sterilized by heat.
Some foods, such as string beans,
peas, wheat, artichokes and brussels
sprouts, may be eaten raw, but their
flavor and digestibility are improved
by cooking.
The purpose of cooking food is not
only to increase its digestibility and
improve it's flavor, but to kill dam
gerous organisms, which can be de-
stroyed even at as low a temper
ature as $50 degrees Fahr.,- tenn
perature far below the boiling point.
| It is unfortunate that the entire
development of the art of cookery
in the past has boar more influenced
by flavor than by nutritional value.
Many of the complicated modern
dishes are indigestible denominations.
Fortunately, many chefs are now
making a study of dietetics, and
few .dietitians are making a study
of the art of cookery so that some
day we may look forward to res
taurant food which is not only appe-
thing but wholesome as well.
An unframed cook can spoil per-
fectly wholesome food and render it
either valueless or actually harmful
by improper preparation, whereas, d
scientifically trained chef increases
the nutritive elements of almost
every food by breaking up the touch
err particles with heat and dissolving
the cellular portions so that they can
be more readily acted upon by the
chemicals within the digestive tract.
The evils of bad cooking are. far
reaching and may lead to disease, a
craving for drink and stimulants, in
digestion, headaches, and mental
melancholia which may so interfere
with the life and personality of an
individual as to result in financial
failure and early death. It is not
surprising then that the victims of
poor cooking turn to stimulants, such
as alcohol, coffee, tobacco, drink and
candy.
Under-nourished people are over
fed, but are still starving for the
right foods out of which they can
secure the proper elements to build
and repair their bodily tissues. Crav-
ing something else, their appetites
try to secure satisfaction by the use
of sweets. This is particularly true
of the earnest student of dietetics
who in his experimental years may
attempt to live OH an exclusive un-
cooked diet. The craving for sweets
seems to be always present and is
never satisfied, and in place of DELHI
erately choosing a good steak he will
invariably fill up between meals on
ice cream, candy and soda drinks.
To cook properly it is necessary
to have clear understanding of the
effects of heat on various foods. For
instance, vegetable and animal pro-
TENS are cOagulated at q temper
allure of 178 degrees Fair, far below
the boiling point, which is PIP de-
grees Fair. When a piece of meat
is heated far above this point it is
hardened and shriveled and its diges-
tibility proportionately lessened.