The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1942-07-09

when the Chinese were using it.
In 1851 a Frenchman, Papin,
In order to try to utilize as much
of an animal for food purposes as
possible removed jelly from the
bones of animals, but the first sci
entitfc exploitation of gelatin as
food brings US TO one of the great
est psychologists, Carl Volt, who in
1870 showed that gelatin could be
used in a diet to spare protein to
a greater extent than either fats
or carbohydrates.
Sanitary METHODS
Today, the preparation Of gela-
in involves the strictest methods
Of sanitation and chemical control.
In order to make gelatin soluble,
over 1000 pounds of water are
used for every pound Of gelatin
produced. The gelatin solutions
are then filtered and concentrated
in a vacuum, formed into sheets
and dried under carefully regu-
lated air conditions. The purity
Of the air circulated in the driers
is comparable to purity of the air
three and one-half miles above
sea level.
Gelatin is a form OF protein and
like all proteins contains nitrogen
and possesses colloidal properties.
II has been said that all living pro-
cesses take place in a colloidal me-
dium which gives gelatin its i'm
portance in diet.
Nutritional studies have shown
that some isolated proteins are
extra rich in some essential food
elements and are lacking in others.
For this reason gelatin is valuable
in order to supplement deficiencies
that appear in other food products.
Varied Uses
Some of the conditions for
which gelatin is useful are:
Ulcer of the stomach, or duo
denai uicer-After the period of
strict feeding, it has been found
that gelatin is very effective for
frequent feelings in the manage
ment of these conditions because
it does not have any irritating
properties and has q high nutri-
tional value. 1t neutralizes and
reduces the free acidity of the Sc
cretions for 30 minutes to an hour.
Didbetes.-Gelatin is useful in
the diet of the diabetic because it
is free from carbohydrates and
allows the preparation Of appetiz-
ing, nourishing foods in a wide
variety Of combinations, and in
larger portions.
Infant Feedir0.-In the prob
lem Of artificial feeding Of infants
in relation to suitably modifying
cows milk gelatin is very useful.
1t is known that the addition Of
a protective colloid such as gels-
tin TO milk controls the coagulation
Of casein and thus lowers the curd
tension during digestion.
ConvdLescent Diets.--In many
eonvalescent diets the principle
object is to produce a diet high in
nuttitional elements but small in
amount. Gelatin is useful as an
ingredient of such diets because
it allows for both Of these posi-
bilities.
Reducing Diets.-In any reduc-
ing diet the patient should main
tain a daily allowance of protein
sufficient 70 take care Of his daily
needs. Gelatin produces an easy
source Of doing this without add
ing TO the caloric intake in a way
that no other proteins do without
having an extra amount Of fat,
such as meat, eggs, etc.
Gelatin is easily digestible, non
irritating and therefore can be
used in all sorts of convalescent
diets and those which have to do
with digestive disturbances such
as colitis, intestinal irritation, etc.
QUESTIONS AND ANSWERS
B. H.:-Please give the food
value Of veal liver. Is one pound
per week, small portions=each day,
all right for a fve-year-old child?
Answer: Veal liver contains
about $50 calories per pound. The
amount you mention is probably
good for child of that age.
II ILL., L. L-l