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Download A Handbook of Health by A. M., M. D. WOODS HUTCHINSON PDF

By A. M., M. D. WOODS HUTCHINSON

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We come now to the very much larger but much less important class of foods--the Kindling foods, which help the Coal foods to burn, and supply certain stuffs and elements which the body needs and which the coal foods do not contain. These are the vegetables--other than potatoes and dried peas and beans--and fruits. Fruits and vegetables contain certain mineral elements, which are not present in sufficient proportions in the meats, starches, and fats. Furthermore, the products of their digestion and burning in the body help to neutralize, or render harmless, the waste products from meats, starches, and fats.

That part of the dough that lies on the surface of the loaf, and is exposed to the direct heat of the oven has its starch changed into a substance somewhat like sugar, known as dextrin, which, with the slight burning of the carbon, gives the outside, or crust, of bread its brownish color, its crispness, and its delicious taste. The crust is really the most nourishing part of the loaf, as well as the part that gives best exercise to the teeth. Making Bread with Soda or Baking-Powders. Another method of giving lightness to bread is by mixing an acid like sour milk and an alkali like soda with the flour, and letting them effervesce[8] and give off carbon dioxid.

Consequently, starch is far cheaper, and this is its great advantage. Our chief supply of starch is obtained from the seed of certain most useful grasses, which we call wheat, oats, barley, rye, rice, and corn, and from the so-called "roots" of the potato. Potatoes are really underground buds packed with starch, and their proper name is tubers. Starch, when pure or extracted, is a soft, white powder, which you have often seen as cornstarch, or laundry starch. As found in grains, it is mixed with a certain amount of vegetable fibre, covered with husks, or skin, and has the little germ or budlet of the coming plant inside it.

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