COOKING OF FOOD 221 



COOKING OF FOOD 



Why Foods are Cooked. Most foods are better when cooked, 

 because: 



1. Cooking sterilizes the food, killing molds, parasites, and bac- 

 teria. In the case of roast meat, the interior is seldom sterilized. 

 Bread has been known to have lactic bacteria present in the center. 



2. Cooking makes the food more palatable and thus aids diges- 

 tion, as such food is well chewed. 



3. Starchy foods containing cellulose (a fibrous material), such 

 as vegetables, are more easily digested. Fruits such as bananas 

 and green apples should be cooked because of the starch present. 

 Cooking changes the starch to dextrine and glucose. Pineapples 

 and some kinds of pears and roots need cooking because of the 

 cellulose in them. 



Paper, rags and wood contain large quantities of cellulose. Goats are able 

 to digest cellulose and obtain real food, but the human being is not. Cellu- 

 lose is used for the manufacture of paper. 



With the exception of lettuce and tomatoes, nearly all vegetables 

 should be cooked, because of the presence of starch and woody fibers. 

 Celery contains little if any starch, although it is fibrous. 



Over-Cooking. Over-cooking is sometimes very bad for diges- 

 tion. Cooking at high temperatures toughens some foods. Eggs are 

 an example of this. Food should be cooked at a lower temperature 

 than 212, if possible. For this reason fireless cookers are far 

 more efficient than ordinary stoves for cooking foods. 



Steam cooking is used because steam penetrates more deeply 

 than water, dissolving the extractives of meat and other foods. 



Digestion and Enzymes. Enzymes are substances found in the 

 glands of the body. The enzymes bring about digestion by changing 

 starch into sugars. 



The digestion of carbohydrate foods starts in the mouth under 

 the influence of an enzyme called ptyalin. Cold liquids and acids 

 retard the digestion of carbohydrates. It is best not to drink water 

 during the mastication of such foods. Acid foods would be far more 

 preferable after a meal than before. 



Proteids do not digest in the mouth at all but in the stomach 



