Science of food & cookery

The various biological studies carried on in both this and other lands during the past few years, have emphasized the extreme value and potency of fresh foods and of ground whole meal cereals and flours, and have demonstrated clearly the deficiency of the modern so-called refined flours and foods. In the light of these experimental discoveries, many of our common diseases are now attributed to the lack of minerals and vitamines, which have been largely eliminated from our foods, leaving them without a due share of those vital qualities which build up the body's resistance to disease. The vitamine theory, therefore, is discussed at length in the body of the text, being traced from its early inception, dating many years back, to its modern exemplification as verified in standard dietetics. Besides the incorporation of many new recipes in this edition, it has been thought best to expand the chapter "Cookery for the Sick" to include some instruction concerning diet in particular diseases. For this new matter, we. are indebted to Dr. Lavina Herzer, teacher of nutrition and cooking in the College of Medical Evangelists, Loma Linda, California. The author also acknowledges his indebtedness to Mrs. Harriet E. Buchheim for her assistance in getting the matter into satisfactory form, and to Mrs. J. J. Weir, associate teacher, for her contribution of recipes. To know that the information contained herein will be the means of helping some others to the "more excellent way" will be reward sufficient for the author. H. S. ANDERSON NOTE A number of books that are to be recommended for further study are the following : "Chemistry of Food and Nutrition," by Sherman. "Newer Knowledge of Nutrition," by McCollum. "Science of Eating," by McCann. "How to Live," by Fisher and Fisk. "Ministry of Healing," by E. G. White. CONTENTS FOODS, THEIR USES IN THE BODY Building- and Repair Foods •. Heat and Energy Foods Body-Regulating Substances THE VITAL ELEMENTS IN FOODS (VITAMINES) .... Fat-Soluble A 19 Water-Soluble B 20 Water-Soluble C 22 Vitamines and Calories 26 FOOD MINERALS ESSENTIAL TO ALL LIFE ...'... 29 The Body's Internal Defenses 31 Food Iron 32 Food Calcium . 33 Demineralized Food and Constipation 34 White and Entire Wheat Bread 35 NATURAL FOOD OF MAN 37 True Food Satisfies Hunger 38 Vegetarian Diet and Longevity 39 Vegetable and Flesh Foods Contrasted 42 Vegetarian Diet and Endurance 45 Flesh Eating a Cause of Disease 48 Ethics of Flesh Eating 50 Cruelty of Flesh Eating 51 BALANCING THE FOOD 53 Food Values (Chart) 55 FOOD ECONOMICS 57 Comparative Food Values 59 COOKERY AND FOOD PREPARATION 61 Objects Sought in Cooking .' 61 PRINCIPLES OF SUCCESSFUL COOKERY 67 Practical Hints 69 FOOD COMBINATIONS 72 Good Combinations 73 Poor Combinations 73 Acids and Starches 73 CONTENTS Fruits and Vegetables 75 Milk and Sugar 76 Free Fats in Cooking 77 DIETETIC ERRORS 79 Hasty Eating 79 Eating Between Meals 80 Large Variety 81 Overeating 82 Drinking at Meals 82 Artificial Stimulants 82 About Tea and Coffee 83 PLANNING THE MEAL AND MENU MAKING 85 Table of Food Classification . 86 Backbone of the Meal 87 Menus for One Week 88 Table of Food Composition 90 The Third Meal 91 About the Two-Meal Plan 91 Adaptation of Food 93 COURSE OF COOKING LESSONS 94 Lesson Outline 94 Essentials to Success 96 Table of Measures . • ' . . . 97 BREAD 98 The Best Flour 99