The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1944-09-16

problem than postwar reconstruc-
ton. But it is difficult to pin US
high grade scientists down TO just
what is meant by hard to digest"
The stomach and the pancreas
are pretty hard-boiled old parties.
They can digest q bone button. 1t
may take them q little more time
to digest some things than others,
as shown by the studies of Borgess.
and Ivy. so your high grade scien-
fist, who is always analysing,
would like to modify the phrase
"hard to digest" TO such and such
foods take longer to digest than
others"
On the ancient debate a. TO
whether fried foods are less di-
gestible than foods cooked in other
ways. DR.. Frank Howard Richard
son, Of Brooklyn, writes:
Discussion OF Fried Foods
Most doctors, if asked whether
fried foods are harmful for chill
dren and should therefore be for
hidden, would unhesitatingly reply
Eyes" Further, they would feel
confident that they were on sound
scientific ground in making this
assertion. Yet doctors have fried
foods at their own family tables.
Even though they may specify
broiling for patients diets, they
know that in most homes it is the
frying pan and not the broiling
flarie that will be employed for
cooking them.
at has been my custom to for
bid f:ied foods to children, ever
since began practice. But be-
lieve that any conviction is open
To question and should be discard
I'd il disproved. Especially with
our wartime shortages it is desir-
able to be sure Of the soundness OF
,ur dietary beliefs.
There seems to be one pub
lished piece Of experimental re-
search on the subject Of fried foods
and their effects upon digestion
tBoggess and Ivy -. The follow.
ing are excerpts from their work
1--WE have devised experiments
TO prove whether fried foods are
more or less easily digested than
other foods. -. Potatoes were
chosen because Of their universal
use, low fat content, simple COM
position, and ease of uniform
preparation
They summarize their labor
atory experiments thus:
"'The starch Of the pan-fried is
more easily digested than that of
the French fried, more easily than
that Of the broiled potato"
So, according to experimental
research, even for children there
IS nothing harmful in properly
fried foods.
Proper Method Of Frying
Properly, however, is an i'm
portant word. / wish that nutri-
tionists would be trained in the ex-
tremely scientific courses on food
To which they are subjected, to
learn ~ much about cooking and
preparing food a. they do about
calories and vitamins. And with
the very large supply Of new
young brides among US emphasis
on the niceties Of the culinary art
are not i'll timed. ! have taken
pains to interview q number of
these brides or brides-to-be and
the result Of my researches is that
tremble for the digestive health
Of the returning members Of the
armed forces. The least we should
expect as patriotic Americans is
that while they are waiting for
the boys to come home they learn
the fundamentals Of good cooking.
On this subject Of frying you
may think there Is only one way
to fry something. At the risk Of
being obvious wish to inform you
that there is q wrong way and a
right way. Miss Susie Nilsson, the
most eminent American expert on
trying, tells me:
1.-THE rigit way is to heat the
skillet Arst, then put in the fat.
When it is very hot put in the
article to be fried. Let the OUT
side be scared to hold the juices,
and then take the skillet off the
FIRE, let 1t cool q bit, then put it
back on the stove and let it sim
mer.
"The wrong way is TO put Fat in
. cold skillet with the food and
let it all come to . bubble to-
gether."
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