Economy of Food; a Popular Treatise On Nutrition, Food And Diet
Economy of Food; a Popular Treatise On Nutrition, Food And Diet
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In our eReader you can find the full English version of the book. Read Economy of Food; a Popular Treatise On Nutrition, Food And Diet Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Economy of Food; a Popular Treatise On Nutrition, Food And Diet
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23). This, however, is doubtful, and it is probable that they are ultimately assimilated to a nearly equal extent by persons in health. Cooked meat, however, is much more easily masticated than similar meat in a raw state, and this fact probably has a much greater influence on the digestibility than any changes due to the processes of cooking.
When meat is cooked by any of the ordinary methods, it loses from 10 to 50 percent, of its original weight. The loss always consists mainly of water, but... both protein and fat are also involved to a greater or less extent.
The proteids are coagulated (p. 28) by heat; but some part usually only a small proportion undergoes chemical changes by which gelatin, nitrogenous extractives and other substances are produced. These changes are very complex and obscure, but it is evident that they must tend to reduce the nutritive value of the food, even if the products be collected and consumed.
The fat is melted by heat and, as is well known.
EFFECTS OF COOKING FOOD 145 its consistency is changed.
What to read after Economy of Food; a Popular Treatise On Nutrition, Food And Diet?
You can find similar books in the "Read Also" column, or choose other free books by J Alan Murray to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
23). This, however, is doubtful, and it is probable that they are ultimately assimilated to a nearly equal extent by persons in health. Cooked meat, however, is much more easily masticated than similar meat in a raw state, and this fact probably has a much greater influence on the digestibility than any changes due to the processes of cooking.
When meat is cooked by any of the ordinary methods, it loses from 10 to 50 percent, of its original weight. The loss always consists mainly of water, but... both protein and fat are also involved to a greater or less extent.
The proteids are coagulated (p. 28) by heat; but some part usually only a small proportion undergoes chemical changes by which gelatin, nitrogenous extractives and other substances are produced. These changes are very complex and obscure, but it is evident that they must tend to reduce the nutritive value of the food, even if the products be collected and consumed.
The fat is melted by heat and, as is well known.
EFFECTS OF COOKING FOOD 145 its consistency is changed.
What to read after Economy of Food; a Popular Treatise On Nutrition, Food And Diet?
You can find similar books in the "Read Also" column, or choose other free books by J Alan Murray to read onlineMoreLess
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