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Updated: June 17, 2025
In fact, any of the dry cereals become more appetizing if they are heated thoroughly in a slow oven and then allowed to cool, as this process freshens them by driving off the moisture that they absorb and that makes them tough. To add to both dry and cooked cereals protein and fat, or the food elements in which they are not so high, milk or cream is usually served with them.
Name and describe our most common meats. 2. When is pork a valuable food? 3. Why do we digest it slowly? 4. Why should we eat fish only once or twice a week? 5. What food-stuffs are found in milk? 6. Name some vegetables which contain protein food. 7. In planning a week's diet, how often would you use these vegetables, and why? 8. What is our greatest danger in eating meat? 9.
Before the industrial era ruined most wheat by turning it into white flour, wheat-eating peoples from regions where the cereal naturally contains abundant protein tended to be tall, healthy and long-lived. Wheat-eating humans from regions that produce low protein grain tended to be small, sickly and short-lived. Even cows have to pay attention to where their grass is coming from.
Only a few are especially valuable as fuel or as a source of protein, but almost all are high in mineral salts and can supply the "roughage" desirable in the diet. Some also contain the vitamines, the leafy vegetables being especially valuable because, like milk, they contain the two kinds.
In the various grains, these tiny granules differ from one another in appearance, but not to any great extent in general structure, nutritive value, or digestibility, provided they are cooked thoroughly. The large amount of carbohydrate, or starch, in cereals explains why they are not hard to digest, for, as is well known, starch is more easily digested than either protein or fat.
Fermented milk is highly recommended for all food purposes and is undoubtedly conducive to health, but from the standpoint of nutrition it has practically the same value as fresh milk. The true buttermilk, however, from which the fat-forming elements have been extracted in the form of butter, is a more purely protein product.
If we have ever complained of it, we hasten to pray pardon. Not only in the cornfields, where the milky ears are fast filling, but all over upland and lowland, in woods and fields and meadows, Nature is busy making and storing starch and sugar, protein and albumen, that the earth and all that therein is may have cause to rejoice in the fullness of the year.
As with other beans, small amounts should be used in connection with other feeds. They are a rich food and somewhat heavy on the digestion. The same is true of sunflowers, except that the seed is richer in oil than in protein, as beans are. Sunflowers in field culture are planted and cultivated like beans. The seed is flailed out of the heads after they lie for a time to dry. Jersey Kale.
Cottage-cheese is the most nearly pure protein of anything that we eat. We can get protein just as satisfactorily from cheese and the other animal protein foods as from meat, and almost as satisfactorily from the vegetable protein foods. THE OLD IDEA THAT MEAT IS ESPECIALLY "STRENGTHENING" HAS NO FOUNDATION. Neither is one kind of meat less thoroughly digested than another.
To this complex combination, the nature of which has never been determined with exactness, the name of Protein has been applied.
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