FOODS 325 



Impure Water. — One danger far greater than the abova-mentioned 

 comes from drinking impure water. This subject has already been dis- 

 cussed under Bacteria, where it was seen that the spread of typhoid fever 

 in particular is due to a contaminated water supply. As citizens we 

 must aid all legislation that will safeguard the water used by our towns 

 and cities. Boiling water for ten minutes or longer will render it safe 

 from all organic impurities. 



Food Waste in the Kitchen. — Much loss occurs in the improper cook- 

 ing of foods. Meats especially, when overdone, lose much of their flavor 

 and are far less easily digested than when they are cooked rare. The 

 chief reasons for cooking meats are that the muscle fibers may be loosened 

 and softened, and that the bacteria or other parasites in the meat may 

 be killed by the heat. The common method of frying makes foods less 

 digestible. Stewing is an economical as well as healthful method, A good 

 way to prepare meat, either for stew or soup, is to place the meat, in small 

 pieces, in cold water, and allow it to simmer for several hours. Rapid boil- 

 ing toughens the muscle fibers by the too rapid coagulation of the albumin- 

 ous matter in them, just as the white of egg becomes solid when heated^ 

 Broiling and roasting are excellent methods of cooking meat. In order to 

 prevent the loss of the nutrients in roasting, it is well to baste the meat fre- 

 quently; thus a crust is formed on the outer surface of the meat, which 

 prevents the escape of the juices from the inside. 



Vegetables are cooked in order that the cells containing starch grains 

 may be burst open, thus allowing the starch to be more easily attacked 

 by the digestive fluids. Inasmuch as water may dissolve out nutrients 

 from vegetable tissues, it is best to boil them rapidly in a small amount 

 of water. This gives less time for the solvent action to take place. Veg- 

 etables should be cooked with the outer skin left on when it is possible. 



Stimulants. — V^e have learned that food is anything that sup- 

 plies building material or releases energy in the body; but some 

 materials used by man, presumably as food, do not come under 

 this head. Such are tea and coffee. When taken in moderate 

 quantities, they produce a temporary increase in the vital 

 activity of the person taking them. This is said to be a stimula- 

 tion; and material taken into the digestive tract, producing this, 

 is called a stimulant. In moderation, tea and coffee appear to be 

 harmless. Some people, however, cannot use either without ill 

 effects. It is the habit formed of relying upon the stimulus given 

 by tea or coffee, that makes them a danger to man. In large 

 amounts, they are undoubtedly injurious because of a substance, 

 called caffeine, contained in them. 



