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Updated: May 21, 2025
It is prepared instantly by pouring boiling water upon it, thus forming a light beverage with all the strength and flesh-forming constituents of the decorticated bean. Chemical analysis of cacao-nibs and cocoa essence shows them to contain on an average: Cacao-nibs. Cocoa Essence. Cocoa-butter 50 parts. 30 parts.
To explain how the constant waste of these substances may be supplied, a celebrated chemist observes that the albumen, gluten, caseine, and other nitrogenized principles of food, supply the animal with the materials requisite for the formation of muscle and cartilage; they are, therefore, called flesh-forming principles.
There is a wide division between facts thus learnt off glibly at school and the practical application of them to our daily wants. The human body, if it is to be maintained in but a fair state of health, requires a certain amount of fresh air a certain amount of flesh-forming, bone-forming, brain-forming, and warmth-giving nutriment.
In a few minutes Ancrum found himself buried in 'details' as to 'flesh-forming' and 'bone-forming' foods, as to nitrogen and albumen, as to the saving qualities of fruit, and Heaven knows what besides. Long before the enthusiast had spent his breath or his details, the minister cried 'Enough!
But being deficient in flesh-forming materials, it is unfit for an exclusive food, but is best used with milk, meat, and other foods richer in proteid substances. Sweet potatoes, of late years extensively used as food, are rich in starch and sugar.
Farina is a preparation of the inner portion of the finest wheat, freed from bran, and floury dust; it contains an excess of nitrogenous, or flesh-forming material, readily absorbs milk or water in the process of cooking, is quickly affected by the action of the gastric juices; and is far superior as a food to sago, arrowroot, tapioca, and corn starch.
In order to market intelligently and economically, we must bear in mind the three great divisions of foods generally accepted in their consideration, and endeavor to adapt them to the requirements of our households; if we remember that carbonaceous, or heat-giving foods, such as the inner part of the cereals, fat meat, milk, honey, liver, grapes, peas, beans, potatoes, beets, carrots, and parsnips, are the best diet for hard steady workers, and for invalids suffering from wasting diseases; that nitrogenous, or flesh-forming foods, such as lean meat, unbolted flour, oatmeal, eggs, cheese, cabbage, cauliflower, onions, spinach, asparagus, and artichokes, are most suitable for those who work rapidly but with intervals of rest; and that brain-workers should subsist chiefly on light and digestible articles, such as fish, oysters, fruits, game, and vegetables containing mineral salts in excess; we can arrange the daily marketing so as to give a pleasant variety and at the same time satisfy all appetites.
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