The Ypsilanti daily press. (Ypsilanti, Mich.) 1928-1962, 1944-08-19

proved, but, at least, people hold
strongly to food opinions and
guide the nutritional part of their
lives by them, and they are GER
tainly worthy to be examined.
My father and / were once in
the reading room Of a public Ii
brary and pompous looking gen.
tleman who was going from rack
to rack reading the newspapers
nodded to us. l asked Father who
he was and he replied-"Oh, /
presume he is one Of those people
who have views"
Well, we all have views about
food, and in spite of his wither-
ing scorn, Father had them too.
Indigestion in Healthy People
For instance, why do some
foods disagree with healthy peo-
pie? am not talking about SEN
sitiveness, or allergy now-I said
healthy people.
Twenty-four healthy young col
lege students said onions gave
them abdominal discomfort. Some
Investigators decided to investi-
gate this. So they fed to all
twenty-four students onions pre-
pared five different ways, accom-
panied by potatoes, bread, butter,
fruit and beverage. The onions
were offered-(1) raw, sliced; (2)
raw, sliced and soaked in vine
gar; (3) cooked an hour and a
half in an open kettle; az cooked
an hour and a half in a closed
kettle; and (5) cooked until ten
der, thirty minutes, in an open
kettle.
Then the subjects reported on
missionaries as to how they were
affected:
They all had some symptoms no
matter how the onions were pre-
pared. The women had mostly
abdominal discomfort with regur-
citation of food into the back of
the throat. The men had gas,
belching, indigestion" and pro-
longed after taste. The symptoms
lasted from a few minutes to few
hours, and some until the next
day.
They all had symptoms when
the onions were eaten raw. The
least number Of uncomfortable
symptoms occurred when the
onions were cooked thirty minutes,
until tender, in an open kettle.
Only about a fifth Of the subjects
had any symptoms worth mention
ing by this method Of prepare
tons. After the raw onions, the
next most complained about were
the onions cooked in closedsket-
tie one and half hours.
Other Indigestible Foods
The same thing was found sub
stantially in similar observations
with cabbage and cauliflower. The
digestive disturbances were at q
minimum when cooked until ten
der, about thirty minutes, in an
open kettle and most marked when
cooked in a closed kettle for an
hour and half.
The explanation Of these find
ings is probably, first, that all
these vegetables have q good deal
of fiber and If eaten raw they
would disturb a finicky digestive
musculature. Besides, they all con-
tain sulphur, and prolonged cook
ing in covered kettles seems to de-
compose these sulphur compounds
and also favor the retention Of
volatile vegetable acids which IA
vor stomach and intestinal upsets.
Among other notions that are
widely held is the idea that chill
dren should not eat fried foods.
DR.. Frank Howard Richardson, of
Brooklyn, however, sets himself
out to disprove this and has done
so to his complete satisfaction.
Professors Boggers and Ivy state
that fried foods are more diges-
tible than others and have proved
it by experiments on potatoes.
They state-"The starch Of the
pan fried is more easily digested
than that Of the French fried: and
the French fried more easily di-
gested than that Of the boiled po-
tato."