Detroit evening times. (Detroit, Mich) 1921-1958, 1942-07-09
Food Value
Of Gelatin
Set Forth
Chinese Use d II Back
in First Century
BY DIR. LOGAN CLENDENING

Nobody knows exactly when
gelatin was first introduced, but
il was known as far back as the
first century when the Chinese
were using it.
In 1851 a Frenchman. Papin,
In order to try TO utilize as
much of an animal for food pur-
poses as possible. removed jelly
from the bones of animals, but
the first scientific exploitation
of gelatin as a food brings us
10 one of the greatest physiolo-
gists, Carl Volt. who in 1870
showed that gelatin could be
used in a diet TO spare protein
10 a greater extent than either
fats or carbohydrates.
TODAY the preparation OF
II gelatin involves the strict
est methods of sanitation and
chemical control.
In order TO make gelatin solu-
BILE, 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 regulated
air conditions.
The purity OF the air circu-
lated in the driers is compa-
rable to purity of the air three
and one-half miles above sea
level.
Gelatin is q form of protein
and like all proteins contains
nitrogen and possesses colloidal
properties.
II has been said that all liv-
ing processes take place in a
colloidal medium which gives
gelatin its importance in diet.
Nutritional studies have
shown that some isolated pro-
TENS are extra rich in some es-
sential food elements and are
lacking in others.
For this reason gelatin is
valuable in order TO supplement
deficiencies that appear in other
food products.
COME OF the conditions for
W which gelatin is useful are:
Ulcer of the stomach, or duo
denal ulcer-After the period of
strict feeding. IL has been found
that gelatin is very effective for
frequent feelings in the man.
agement of these conditions be.
cause IL does not have any irri-
tating properties and has a high
nutritional value. 1t neutralizes
and reduces the free acidity of
the secretions for 80 minutes TO
an hour.
Diabetes-Gelatin Is useful in
the diet of the diabetic because
II Is free from carbohydrates
and allows the preparation of
appetizing, nourishing foods in
wide variety of combinations,
and in larger portions.
Infant feeding-In the prob
lem of artificial feeding Of in
fants in relation to suitably
modifying cows milk gelatin is
very useful. 1t is known that
the addition OF protective coll
loid such Is gelatin TO milk con-
trolls the coagulation of casein
and thus lowers the curd tension
during digestion.
CONVALESCENT diet-In
~ many convalescent diets the
principal object is TO produce a
diet high in nutritional eler
ments but small in amount.
Gelatin is useful asian ingredi-
ent of such diets because il al
lows for both of these posi-
bilities.
Reducing diets-In any reduc-
ing diet the patient should main
tain a daily allowance of protein
sufficient 10 take care of his
daily needs. Gelatin produces
an easy source of doing this
without adding TO the caloric in
take 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 con-
valescent diets and those which
have TO do with digestive dis
turbances such as colitis, in
festival irritation. etc.
QUESTIONS, ANSWERS
B. H: Please give the food
value of veal liver. Is one pound
per week, small portions each
day, all right for a 5-year-old
child?
Answer: Veal liver contains
about 500 calories per pound.
The amount you mention is
probably good for a child of that
age.
T. S.: What does a basal me-
tabolism of plus IS Indicate?
Answer: This is within the
upper limits of normal. It is
/ generally considered that minus