Cereal is the name directed at those seeds used as meals
(wheat, rye, oats, barley, corn, rice, etc.), which are prepared by plants
contained in the vast order known once the grass family. They are utilized for
food both as part of the ungrounded state and as part of various forms of mill
products.
The grains are preeminently nutritious, and when well
cooked, easily digested foods. In composition they are all similar, but
modifications in their constituent elements and the relative amounts of these
various elements, give them different degrees of alimentary value.
They each
contain one or more of the nitrogenous elements, gluten, albumen, casein, and
also fibrin, together with starchy foods, dexedrine, sugar, and fatty matter, and
also mineral elements and woody matter, or cellulose. The combined nutritive
value of the grain foods is nearly three times that of beef, mutton, or
poultry. As regards the proportionality of the food elements necessary to meet
the numerous requirements of the system, grains approach more nearly the proper
standard than most other foods; in fact, wheat contains exactly the correct
proportion of the food elements.
Being thus in themselves so almost perfect foods, and
whenever properly prepared, exceedingly palatable and easy of digestion, it is
a matter of shock that they are not more generally used; however scarcely one
family as part of fifty makes any use of the grains, rescue within the form of
flour, or a strong occasional dish of rice or oatmeal. This particular use of
grains is far too meager to adequately represent their value as an article of
diet. Assortment within the use of grains is actually as necessary as within
the utilization of other meals material, and the many grain preparations now to
feel found in market render it quite possible to make this class of foods a
staple article of diet, if so desired, without their becoming at every one of
the monotonous.
In olden times the grains are largely depended upon because
the staple food and it is a fact well authenticated by history that the highest
condition of man has always been associated with wheat-consuming nations. The
ancient Spartans, whose powers of endurance are proverbial, are fed on a grain
diet, and also the Roman soldiers who under Caesar conquered the world, carried
each a bag of parched grain as part of his pocket as his daily ration.
Different nationalities at the present time make extensive
utilize of the various grains. Rice used in connection with many of the
leguminous seeds, forms the basic article of diet for a large proportionality
of the human race. Rice, as opposed to the other grain foods, is actually
deficient in the nitrogenous elements, as well as for this reason it is use
should be supplemented by different articles containing an excess of the nitrogenous
material. It is for this reason, doubtless, that the Chinese eat peas and beans
in connection with rice.
We frequently meet people who say they cannot use the
grains, which they don't agree with them. With deference to the opinion of such
people, it may be reported that the difficulty often lies as part of the fact
that the grain was not properly cooked, not properly eaten, or not well
accompanied. The grain, just because it is actually a grain, is by no means
warranted to faithfully fulfill its mission unless correctly treated. Like many
another good thing excellent as part of itself, if found in bad company, it is
subject to create mischief, and in many cases the root of the complete
difficulty may be found as part of the excessive amount of sugar used with the
grain.
Glucose is actually not needed with grains to increase their
alimentary value. The starch which comprises a big proportion of their meals
elements must itself be converted into sugar by the digestive processes before
assimilation; hence the addition of cane sugar only increases the burden of the
digestive organs, for the pleasure of the palate. The Asiatic, who subsist
mostly upon rice, use no sugar upon it, and why should it try to be considered
requisite for the enjoyment of wheat, rye, oatmeal, barley, and other grains,
any more than it is for our enjoyment of bread or other articles made from
these same grains? Definitely the use of grains would become more universal if
these people were served with less or no sugar. The continued use of sugar upon
grains has a tendency to cloy the appetite, just once the constant use of cake
or sweetened bread in the place of ordinary bread might choose. Plenty of
pleasant, sweet cream or perhaps fruit juices, is a sufficient enough dressing,
and generally there tend to be few persons who following a brief trial would
not come to enjoy the grains without sugar, and would then as soon think of
dispensing with a meal altogether as to dispense because of the grains.
Even when served without sugar, the grains may not prove
altogether healthful unless they are properly eaten. Because they are created
padded by the process of cooking and on this account do not require masticating
to break them up, the very first process of digestion or in salivation is usually
overlooked. But it needs to be remembered that grains are largely composed of
starch, which starch must feel mixed with the saliva, or perhaps it will remain
undigested within the belly, since the gastric juice best digests the
nitrogenous elements. This is exactly why it is desirable to eat the grains in
connection with some hard food. Whole-wheat wafers, nicely toasted to make them
crisp and tender, toasted rolls, and unfermented zwieback, are excellent for
this purpose. Break two or three wafers into instead little pieces over each
individual dish before pouring through the cream. In this way, a morsel of the
hard meals may be taken with each spoonful of the grains. The combo of foods
therefore secured, is most pleasing. This is an especially advantageous method
of serving grains for kids, who are so liable to swallow their food without
proper mastication.
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