82 FOOD MATERIALS 



of poisoning. It should be remembered that after meat 

 has become offensive, no amount of cooking or deodoriz- 

 ing will make it wholesome, since the poisonous products 

 of the microbes, the ptomaines -, 1 are not destroyed by 

 cooking, although the microbes themselves are. 



Meat stews. Although meat alone is not a complete 

 food because of its lack of carbohydrate, it may be so 

 combined with vegetables and cereals in stews and pies 

 as to make good this deficiency. Stews and pies are 

 especially valuable in an economical diet because they 

 are cooked so long that cheap tough meats become tender 

 and appetizing. 



Soups. In marked contrast to stews are thin soups, 

 which consist mostly of water and flavoring materials 

 from meat. Although valuable at the beginning of a meal 

 to increase the appetite, they furnish little nutriment. 

 Bouillon and beef tea are thus stimulants rather than 

 foods and should never be relied upon for nourish- 

 ment, even in the diet of an invalid. 



Fish. As "a food, fish is neither more nor less nutri- 

 tious than meat. It has not the special value as brain 

 food which has been frequently claimed for it. 



Condiments. Besides bouillons and soups, there are 

 certain condiments or seasonings, such as salt, pepper, 

 mustard, ginger and other spices, which stimulate the 

 appetite by increasing the flavor of the food. This is 

 their sole purpose, as they do not furnish any nutriment. 

 When used in moderate quantities, they serve to increase 

 the secretion of the digestive fluids and thereby aid the 

 whole process of digestion. In the use of condiments, 

 however, great care must be taken not to use them 

 unnecessarily or in too large amounts. In normal health, 



1 Ptomaines are produced by the activity of microbes and are 

 among the most poisonous substances known. 



