the many defective foods such as white bread
used throughout the country. In many of
these prepared foods the extreme outer cover-
ing of the grain has been removed. This con-
tains the fiber which is valuable as a means
of adding bulk to the food and as a means of
assisting in digestion, assimilation and speedy
evacuation. Where these parts of the grain
have been removed its actual food value has
not seriously depreciated. The nourishment
is all there. Constipation will, however, in
many cases be induced by continuing the use
of such a food, because of the need of that
stimulation to the peristaltic action of the
bowels furnished by the fibrous element con-
tained in the outer covering of the grain.
The principal advantage of the health foods
over the entire grain lies in their ease of prep-
aration. Many of these foods have been cooked
by steam, and they can simply be placed on
the stove, in milk or water, and when brought
to a boil are ready to serve. In fact, some of
them are so well cooked that the mere addi-
tion of boiling milk or boiling water will be
sufficient to prepare them for the table.
14 THE PHYSICAL CULTURE COOK BOOK.
Beware of all concentrated foods. They are
harmful in nearly every instance. There must
be a certain bulk to all foods in order to bring
about the proper results. For instance, it is a
well known fact that a horse fed on grain alone
will never thrive. A certain amount of hay is
necessary to give the necessary bulk to the
food and to furnish that fibrous element needed
to properly stimulate the bowels. A horse
not fed on hay will frequently begin to eat the
wood of which the stall is composed, as a sub-
stitute, thus proving conclusively the necessity
for this fibrous, woody element.
Do not be deceived by the claim that many
of these health foods are partly digested by
some special preparation. They may be styled
"pre-digested foods." In many cases this so-
called process has in no way accomplished this
result. Even admitting that food has been
partly digested it actually has less food value
because of this. About the easiest method to
weaken a strong arm is to lessen the labor
which is its daily habit to perform, and the
same rule applies to the stomach. If this or-
gan was supplied with partly digested foods,
THE PHYSICAL CULTURE COOK BOOK. 1 5
the necessity for the regular performance of
its normal functions would disappear, and in-
stead of becoming stronger it would neces-
sarily grow weaker.
Natural foods, just as nature made them,
and just as they were intended for man and
other animals, cannot be improved upon by
man.
Wheat' is unquestionably the most perfect
food known. It supplies in almost exact pro-
portions the elements needed to perfectly
nourish the body. I will^ describe the process
whereby this whole grain just as it comes from
the field can be so prepared as t'o make a very
palatable and nourishing food. .r
Put a quantity of this wheat in a vessel and
soak it aver night in water. In the morning
salt to taste, pour milk over it and simmer —
not boil — for from three to five hours. The
longer it simmers the softer it will become and
the more delicious it will taste when first'
placed in the mouth, though it would be well
to remember that thorough chewing will bring
out slowly but surely the full delicacy of its
flavor even if not cooked until soft. This
Page 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the many defective foods such as white bread used throughout the country. In many of these prepared foods the extreme outer covering of the grain has been removed. This contains the fiber which is valuable as a means of adding bulk to the food and as a means of assisting in digestion, assimilation and speedy evacuation. Where these parts of the grain have been removed its actual food value has not seriously depreciated. The nourishment is all there. Constipation will, however, in many cases be induced by continuing the use of such a food, because of the need of that stimulation to the peristaltic action of the bowels furnished by the fibrous element contained in the outer covering of the grain.
The principal advantage of the health foods over the entire grain lies in their ease of preparation. Many of these foods have been cooked by steam, and they can simply be placed on the stove, in milk or water, and when brought to a boil are ready to serve. In fact, some of them are so well cooked that the mere addition of boiling milk or boiling water will be sufficient to prepare them for the table.
Beware of all concentrated foods. They are harmful in nearly every instance. There must be a certain bulk to all foods in order to bring about the proper results. For instance, it is a well known fact that a horse fed on grain alone will never thrive. A certain amount of hay is necessary to give the necessary bulk to the food and to furnish that fibrous element needed to properly stimulate the bowels. A horse not fed on hay will frequently begin to eat the wood of which the stall is composed, as a substitute, thus proving conclusively the necessity for this fibrous, woody element.
Do not be deceived by the claim that many of these health foods are partly digested by some special preparation. They may be styled "pre-digested foods." In many cases this socalled process has in no way accomplished this result. Even admitting that food has been partly digested it actually has less food value because of this. About the easiest method to weaken a strong arm is to lessen the labor which is its daily habit to perform, and the same rule applies to the stomach. If this organ was supplied with partly digested foods,
the necessity for the regular performance of its normal functions would disappear, and instead of becoming stronger it would necessarily grow weaker.
Natural foods, just as nature made them, and just as they were intended for man and other animals, cannot be improved upon by man.
Wheat is unquestionably the most perfect food known. It supplies in almost exact proportions the elements needed to perfectly nourish the body. I will describe the process whereby this whole grain just as it comes from the field can be so prepared as to make a very palatable and nourishing food. .r
Put a quantity of this wheat in a vessel and soak it aver night in water. In the morning salt to taste, pour milk over it and simmer — not boil — for from three to five hours. The longer it simmers the softer it will become and the more delicious it will taste when first' placed in the mouth, though it would be well to remember that thorough chewing will bring out slowly but surely the full delicacy of its flavor even if not cooked until soft. This