One of the best things about visiting new places the chance to combine sampling the local food and travel. One single country can offer an enormous variety of dishes. Indian cuisine is very sophisticated, though often we don’t know its diversity because the food in most Indian restaurants comes from the Punjabi region of northern India. The other great Indian styles of southern, eastern and western cookery are largely vegetarian, though some include lamb, chicken, fish and even goat. Read the rest of this entry »
Comments Off on Discovering The Joys Of Food and TravelMay 30, 2021 / Food
Comments Off on Low-fat milk is also good for making breadMay 30, 2021 / Food
Bread is a variation of the cake that was not too difficult to make, and the ingredients were easily obtainable. Herman Ahmad, Baker PT ASA Food (manufacturer of bakery Pane del Giorno) reveals the main ingredient of bread making are only four types, namely wheat flour, water, salt, and yeast (yeast).
“This is the main ingredient. Yet in its development, there are other additives that are used to make it more tender and delicious. Example eggs, butter, and others-others,” said Herman, currently cooking demonstrations in Sentul, Bogor.
Other additives are also used to make bread to be more savory, tender, and delicious is milk. Basically milk with any formula, both liquid and powdered milk, can be used. But really notice when making dose milk. In addition, the milk of any kind either skim milk or full cream milk can also be used as you see fit.
Perhaps you think that milk is full cream milk the most appropriate to make bread, because it is more savory. The savory flavor of creamy milk is due to the high fat content in it. Then if skim milk is not good to make bread?
“It is often mistaken. Was true fat milk will make it more enjoyable. However use any kind of milk will have no effect because both are equally milk contains fat,” he added.
Skim milk that is lower in fat than full cream milk. However, this does not mean that skim milk does not make the bread so much more enjoyable.
“Do not forget that you also add the butter or margarine into the dough. Dough is formed between skim milk and butter will be the fat that makes it more delicious. So might as well use the full cream milk,” he said.
Besides as good with full cream milk, skim milk adding the batter can also make your own bread is healthier and safer for you who are on a diet.
Tags: Herman Ahmad
Comments Off on Physical Fitness Training CareerMay 25, 2021 / Fitness
Today, the awareness about physical fitness is quite common and widespread among common public. Generally, people are genuinely concerned about their fitness levels. Previously gymnasiums were mainly intended for athletic people who wanted to develop a masculine physique. Most of these gymnasiums have metamorphosed into health clubs where one can find people from all walks of life: from students to retired professionals. This heightened interest in fitness has opened up one more avenue in the ever-increasing job market. Fitness trainers are in great demand now.
At present, fitness trainers are required in health clubs, star hotels, tourist resorts, and in luxury cruise lines. Rich and famous people like sports persons and film stars hire personal fitness trainers. But that is usually reserved for well-known and experienced trainers. Most people tend to start their own health club or fitness center after getting some experience in any of the above-mentioned institutions. Another attractive proposition is running a fitness consultancy. A fitness consultant provides training to individuals for maintaining a certain level of fitness. The services of fitness consultants are hired by large private companies and charity organizations working in the field of public health.
Getting an entry into a physical fitness-training job is now not that easy as it once was. Previously what one needed to have was a good physique and a good knowledge of gymnasium procedures. At that time, people who were interested and proficient in bodybuilding naturally graduated to the level of physical trainers. But today, as people became more aware about health and fitness, they began to demand more from a trainer. Ideally, a fitness trainer should have a certificate from a well-known institution, he or she should have good inter-personal communication skills, and above all he or she should have excellent knowledge about fitness regime and medical aspects.
There are universities that provide certificate courses in physical fitness training. Some universities even conduct distance education courses. An ideal platform for launching a career into this field is a certificate from a good institution. One can find several institution that offer courses on fitness training through a simple search on the internet. Normally, these courses will cover fitness and health concepts, importance of nutrition, specific exercises such as yoga or meditation for relieving stress, specific fitness programs to prevent or heal common diseases, exercises for weight control, and procedures for gymnasium workout.
But the most important factor for succeeding as a physical fitness trainer is the aptitude for the job. The job aspirant should be genuinely interested in fitness activities and must be comfortable in handling both people and gymnasium equipment. One must also have an abundance of patience, as some people, especially senior citizens, take time to learn exercises and certain workouts properly.
Comments Off on Eleven Steps to a Better Cup of CoffeeMay 24, 2021 / Food
If you are like most coffee drinkers, you probably think you are already getting an awesome cup of coffee. However odds are that you can probably still improve the quality by following these eleven steps:
1. Use Quality Coffee Beans
Stay out of the grocery stores! OK that is a serious statement, but seriously do not buy coffee beans at the grocery store. No one knows when it was roasted and that is a critical, key point in coffee freshness. These beans are known for being stale, whether they are in the gravity bins (especially stale!) or bagged (usually stale!). No one really knows how long the beans have been in the bins or bags. Buy your coffee from an area independent coffee shop or artisan coffee roaster that can verify the roasting date. This is the only way to know you are buying freshly roasted coffee beans of gourmet quality. Their reputation is on the line so they strive for the best quality coffee freshly roasted.
2. Store Properly Remove your beans from the original bag and put in an airtight container like Tupperware or Glad Ware. The more opaque the container, the better to keep harmful light out. Extreme light like keeping coffee in a glass jar on the sink can cause deterioration of your beans, allowing your final cup of coffee to taste flat or stale.
Do not store in the freezer or refrigerator. Keep them in an airtight container in a cool, dry and dark place like a cupboard or pantry. Refrigerators harbor many odors and coffee is very porous. It will act like a sponge to odors whether it’s ground or whole bean. Freezers can cause freezer burn, and the flavor oils to crack and lose flavor. These oils are where the flavor is. Storing in the freezer freezes the surface condensation each time the coffee is taken out of the freezer.
Excess moisture will cause your beans to stale faster and shorten the life span of your coffee so a cool, dry and dark place it recommended for storage.
3. Proper Grind and Grind Just Before Using
The grind of the coffee matters. Your coffee should be ground for the type of brewing method you are using. Coarse for French press and single serve, fine for espresso. The in between matter but for most auto-drip makers your grind should be just finer than coarse meaning that when you rub it between your fingers the grinds should feel similar to typical bread crumbs. Espresso grinds should feel like somewhere between sugar and powdered sugar. Also, by using a burr grinder your coffee will receive less friction than a typical blade grinder giving your grinds less chance to get scorched during grinding.
Coffee is very porous and will absorb odors and air (oxygen) very fast. Oxygen will make your coffee taste really bad! So, the longer your coffee is ground and not used the longer it has to stale and make a bad cup.
4. Measure Properly
Weigh your coffee before you grind it. To make a good, well-rounded cup of coffee you should use approximately.75oz (22g) of coffee beans to every 8oz of cold water. You can +/- to taste but this is a good starting point.
5. Purified Water at Precise Temperature
Fresh, clean tap water (purified is best) or quality spring water is recommended. Do not use mineral water, distilled water or tap water with any type of odor. It will make your coffee taste bad. The water should be between 195-205 degrees when ready to brew. At this temperature, the coffee will get proper extraction to optimize the flavor oils and caramelized sugars inside the coffee bean. This is hard to accomplish with most home brewers as the heating elements are not heat adjustable nor are they reliable to heat to the proper temperature at all. Good home coffee brewers will cost about $200 but are well worth it and last a lot longer. If you can, try the single cup pour over methods available or other brewing methods such as French press or siphon. The taste difference is remarkable. Google search each method for more information.
6. Brew Just Enough to Drink
Letting your brewed coffee sit waiting is not a good idea. And more so please do not let it sit on the hot plate! This is a good way to cook your coffee. Constant ‘keep warm’ mode like this will make it taste bitter. If you have to brew more than one cup and are not going to finish is right away, get an airpot of air tight hot container to keep it in. Still drink it within an hour or so but it will buy your more time.
7. Let it Cool
By letting your coffee cool to about 170 degrees (for black coffee) you will not only avoid burning your mouth, you will also get a more enjoyable coffee experience because you will taste the true essence of what coffee is all about: the brightness, the chocolaty notes, the citrus notes, the spices. It’s all there, get a little geeky! If you insist on pouring cream and sugar in your coffee, forget #7 and for #8 respectively!
8. Drink it Black
This is the coffee geek purist in me coming out! I used to drink my coffee with cream and sugar all the time until I got into the coffee business years ago. Society decided cream and sugar was the norm because of bad tasting coffee, not because coffee tastes bad. Coffee used to be bitter as a rule, but that was your father’s cup! Most likely the canned stuff from the grocery store. Ick! That is the old-school coffee made from Robusta beans, a low-grade coffee. Today the high quality coffee beans are called Arabica and you get them from coffee houses and artisan coffee roasters. When beans are blended and roasted properly black coffee is not bitter. It may take some getting used to but I assure you that you are missing a lot of great tasting coffee by adding cream and sugar!
9. Throw Out Any Leftover Brewed Coffee
This is part of #6 above, but deserves its own number. If you have brewed coffee left over past an hour in an airpot or air-tight container, throw it out. Brewed coffee has a life span as well and letting it cook itself in a container is not part of it.
10. Throw Out Any Leftover Coffee Beans
OK let me clarify! By this I mean the coffee that is left over after 21 days. Coffee beans have a life span of approximately 21 days from the day it is roasted. I prefer to drink mine within 10 days but that is just the coffee geek again. If you can span your coffee for use within 21 days of the day it’s roasted you will get a better tasting and far more superior cup. I know, you are asking “how do I know when my Seattle’s Best or Newman’s Own coffee beans were actually roasted?” Well, see #1 above for your answer.
11. Rinse and Repeat
That says it all! If you follow these steps I promise you will notice a more flavorful and tasty cup of brew!
Comments Off on Buy Best Quality Charcoal for Your BarbecueMay 19, 2021 / Food
Buy charcoal than there are several vendors on the web these days that are involved in the selling of quality charcoal and other such elements that help you enjoy a beautiful meal after all the hard work and efforts that have been made by you. Charcoal is easily available in the e-stores as well as in the physical stores at cost-effective rates. They are usually stocked in a pyramid fashion. Spread out the heated charcoal evenly all around the grill to enjoy the best barbecued food ever.
If you enjoy an outdoor barbecue then, there is nothing best than the charcoal barbecue. Charcoal is the most commonly used fuel for grilling and barbecuing. Food lovers often love to have their barbecue cooked over a charcoal flame as it is what induces that peculiar and authentic taste to the food being cooked. Nothing beats the aroma of the food that is cooked over a charcoal or wooden barbecue not even the so called modern gas grills. The quality of charcoal too plays a very important role in the barbecue apart from the quality of meat, ingredients used and arrangement of the grills. To enjoy a good meal one should always buy best quality charcoal for cooking.
There are specifically made barbecue grills are available in the market that makes use of the charcoal as the main source of heat generation in order to cook the meat thoroughly from inside out. The form, pattern and size of the grills may vary from place to place. Thus depending upon your requirement you can pick up a size that cat cater to your family needs. To ensure that the meat is well cooked and has that peculiar aroma, it must be cooked on low heat over supreme quality charcoals. Following the step by step guide of the barbecue meat helps you bring forth onto the table something amazing not only in looks but at the same time in taste too.
Also while, barbecuing makes sure that you do not add the charcoal lighter fluid to the already heated charcoals as they can further strengthen the heat which in turn might result into the fire that might be hazardous. This should be avoided in all situations as they can lead to unwanted and unnecessary burns and rashes. If a little care and attention is paid, one can easily cook food without getting oneself hurt or injured. Soak the charcoals beforehand only in the charcoal liquid for about 10mins to get absorbed.
Care should also be taken while igniting your barbecue grill to make sure that the meat being cooked is not burnt and is well cooked from inside out, leaving no raw corners. Place the meat only when the charcoal is well heated and appears to be white hot and ashy. Further you can serve the meal thus cooked with freshly chopped veggies or a salad. The dishes that are prepared in the similar fashion are simply mouthwatering and lend an exceptional taste in the mouth.
If what you are seeking is a place to buy charcoal than there are several vendors on the web these days that are involved in the selling of quality charcoal and other such elements that help you enjoy a beautiful meal after all the hard work and efforts that have been made by you. Charcoal is easily available in the e-stores as well as in the physical stores at cost-effective rates. They are usually stocked in a pyramid fashion. Spread out the heated charcoal evenly all around the grill to enjoy the best barbecued food ever.
Comments Off on Five Very Popular Coffee DrinksMay 18, 2021 / Food
Coffee is one of America’s favorite drinks and one of the more popular places to drink it is in the office. Keeping your staff supplied with coffee has become one of the more popular perks in offices. The country is crazy about their and some diehard fans of particular brand names, such as Starbucks for coffee, won’t even consider substituting a no name brand. Other people want a specific roast or blend, while still others may have objections to the way coffee is grown or purchased and want a special blend that’s socially or environmentally friendly.
If you provide coffee for your staff, about 65 percent of all workers will consume it, with the average intake approximately three cups a day. Alterra Coffee Roasters conducted a survey of office workers in 2011 and identified those statistics. They also noted that thirty-eight percent of the workers said they needed their coffee to make it through the day. Thirty percent of the workers felt it improved their productivity. It’s become an American office culture where workers now interact around the coffee pot. Whether drinking at the office, a coffee shop or just having a leisurely cup at home, there are some types of coffee that are far more popular than others are. Read the rest of this entry »
Comments Off on The 24 Hour Fitness PathMay 12, 2021 / Fitness
The Twenty Four Hour fitness center is like your one stop shop to everything about fitness and your well-being. Imagine it as the Walmart of the fitness industry. Twenty Four Hour fitness centers are located in a number of areas in the state. All of them have equipments which cater to weight training as well as cardio vascular equipments. A variety of fitness gear is also available. Twenty Four Hourfitness centers all have locker rooms and – believe it or not – baby sitting accommodations. Over all, the Twenty Four Hour fitness center is a complete, clean and extremely well maintained facility that especially caters to all your fitness wants, needs and preferences.
It is very easy to get started on your path to fitness. Twenty Four Hour fitness centers have over three hundred clubs located in the whole nation and is open for twenty four hours. There is no long term contract to sign up in. You have the option to pay monthly, but you are offered a complete personal training package that suits your body type, body weight and built so you are ensured with a service that is truly personalized.
Which club do you belong in?
Twenty Four Hour fitness center gives you the option to choose the specific type of club that you desire. The active club involves a group exercise as well as free weights and cardio machines to work off that fat. The sport club also includes everything in the active club but with additions such as basketball, heated pools and whirlpool. The super-sport club also includes the amenities found those in the active club and the sport club but with more additions such as massages, a sauna as well as a steam room. The ultra sport club is the works. It includes most of the amenities found in the active, sport and super sport club, plus a day spa, courts for racquetball as well as an executive locker room.
The Path to Performance
It all depends on what you want to achieve. In Twenty Four Hour fitness centers, a uniquely specialized fitness program is available to anyone who simply wants to improve their performance in a specific sport or is seriously training for competition. The program is designed by athletes.
The Performance program includes a menu plan specifically customized for those intense workouts. A resistance training is also available as well as a full cardio workout. After your exercise, a metabolic rate test is conducted.
This program is designed for those who wants to get started as soon as possible but has no clear and specific idea how. This is clearly the best option for them because all the information on nutrition, resistance training is learned through this program. This is the foundation one needs in order to have results that would last your body a lifetime.
The Components of Fitness
A regular exercise, an intense workout is just part and parcel of your path to health, fitness and well-being. There are other factors that should just as well play a part and which Twenty Four Hour fitness center teaches you.
Food intake is one of them. A menu is provided to those who follow the performance path. This details what you should or should not eat, or at least eat less of, if not completely avoid. Cardio is also one as this enhances your endurance to stress and exercise. Vitamins and supplements are a necessity unless you are sure that you are able to receive the proper amounts of iron, calcium, vitamin C or D or E in a day. If not, it is best to take them in. Resistance training is a feather in your fitness cap and is a necessary tool for being healthy, wealthy and wise.
Comments Off on Asparagus with Clean Water is Not Enough, Need Ice Cubes!May 11, 2021 / Food
ASPARAGUS relatively new in Indonesia. No doubt, the European vegetable processing must be known, including the cleaning.
“Clean the asparagus is different from other types of vegetables, where the asparagus must be given ice chips,” said Wawan Setiawan Barito, Chef de Cuisine Plaza Hotel Jakarta, the Okezone in Jakarta, recently.
Use ice cubes made after asparagus washed under running water. This function gives coolness in asparagus that maturation process stops. This process is judged very reasonable because the asparagus come from mainland Europe subtropical climates.
“If there were ice cubes, then after cleaning asparagus will easily wilt, its texture when cooked too much changed,” he added.
Process indwelling asparagus in ice cube does not have to be long. Most importantly, the extent of making asparagus so comfortable.
When it cleared, then the asparagus to go through the boiling process before it will be processed into meal, well made soup and pan-fried. In perebusannya, give lemon.
“If given the other food items during boiling, the flavor will be lost and the fitting removed it will change, because asparagus has properties to absorb odors. Happens to be enough just to pull lemon asparagus bitter levels. Enough lemon juice to give a third to half the size of the asparagus pounds, “he concluded.
Comments Off on Coffee Yesterday and TodayMay 10, 2021 / Food
HOW about a cafezinho, freshly made and piping hot? For some, this custom is on the wane, but Brazilians still enjoy the fame of drinking coffee from early morning till late at night. Inflated cost of coffee has not caused a hurried switch to other drinks. In fact, one third of the world’s population still are coffee drinkers. For instance, every year the Belgians drink 149 liters (39 gallons) of coffee, compared with only six liters (1.6 gallons) of tea. The average American drinks 10 cups of coffee to one of tea. In the Western world, only the British break the general rule by annually consuming six liters of coffee to 261 (69 gallons) of tea.
Brazil holds the title as the world’s largest producer and exporter of coffee. In the first four months of 1977, receipts for exports of this “brown gold” reached the staggering total of $1,000,000,000 for 4.5 million bags, an all-time record.
However, coffee is not at all native to Brazil. Would you like to know how the use of this almost universal drink developed, where it originated, and how it got to Brazil?
Origin and Use
The word “coffee” is derived from the Arabic qahwah, meaning strength, and came to us through the Turkish kahveh. Coffee’s early discovery is shrouded in legend. One story tells about Kaldi, a young Arabian goatherd who noticed his goats’ frolicsome antics after nibbling on the berries and leaves of a certain evergreen shrub. Moved by curiosity, he tried the mysterious little berries himself and was amazed at their exhilarating effect. Word spread and “coffee” was born.
Originally, coffee served as a solid food, then as a wine, later as a medicine and, last, as a common drink. As a medicine, it was and still is prescribed for the treatment of migraine headache, heart disease, chronic asthma and dropsy. (Immoderate use, however, may form excessive gastric acid, cause nervousness and speed up the heartbeat. The common “heartburn” is attributed to this.) As a food, the whole berries were crushed, fat was added and the mixture was put into round forms. Even today some African tribes “eat” coffee. Later on, the coffee berries yielded a kind of wine. Others made a drink by pouring boiling water over the dried shells. Still later, the seeds were dried and roasted, mixed with the shells and made into a beverage. Finally, someone ground the beans in a mortar, the forerunner of coffee grinders.
Coffee in Brazil
Although coffee probably originated in Ethiopia, the Arabs were first to cultivate it, in the fifteenth century. But their monopoly was short-lived. In 1610, the first coffee trees were planted in India. The Dutch began to study its cultivation in 1614. During 1720, French naval officer Gabriel Mathieu de Clieu left Paris for the Antilles, carrying with him some coffee seedlings. Only one survived and was taken to Martinique. From Dutch Guiana coffee spread through the Antilles to French Guiana, and from there Brazilian army officer Francisco de Melo Palheta introduced it to Brazil by way of Belém, doing so about 1727. During the early nineteenth century, coffee cultivation started in Campinas and other cities of São Paulo State, and soon reached other states, especially Paraná.
Nowadays, coffee plantations are planned with technical rigidity. Instead of sowing seeds in the field, seedlings are cultivated in shaded nurseries. About 40 days after planting, the coffee grain germinates. Its unmistakable appearance gave it the name “match stick.” After a year of careful treatment in the nursery, the seedlings are replanted outside.
Usually on hillsides, the seedlings are placed in curved rows to make mechanized field work easier and to prevent soil erosion. Four years after planting, the trees are ready for the first harvest. All the while, irrigation boosts growth and output up to 100 percent.
On the other hand, the coffee grower’s headache is his never-ending fight against insects and plant diseases, such as leaf rust and the coffee-bean borer. Rust is a fungus that attacks the leaves and may kill the tree. The coffee-bean borer is a worm that ruins the beans by eating small holes into them. Of course, there are effective fungicides and insecticides, but their constant use increases production cost.
Preparation of the Coffee Beans
On the plantation, coffee may be prepared by either a “wash” or a “dry” process. It is admitted that the wash process yields a fine quality product, since only ripe coffee berries are selected. But because of less work and lower cost, Brazilian coffee usually goes through the “dry” process.
First, all the berries, from green to dry, are shaken off the bush onto large canvas sheets. Then they are winnowed with special sieves. Next, the berries are rinsed in water canals next to the drying patios, in order to separate the ripe from the unripe and to eliminate impurities. Afterward, they are spread out in layers for drying in the open air and sun. They are turned over frequently so as to allow even drying. Eventually, the dry berries are stored in wood-lined deposits until further use.
The drying process, by the way, is of utmost importance to the final quality of the coffee. Some plantations, therefore, use wood-fired driers for more rapid drying, especially in rainy weather.
In other Latin-American countries and elsewhere, the “wash” process is customary, although it is more time-consuming and costly. First, a pulping machine squeezes the beans out of the skin. They fall into large tanks where they stay for about 24 hours, subject to light fermentation of the “honey,” as the surrounding jellylike substance is called. After fermentation, the “honey” is washed off in washing canals. Next, the coffee is laid out to dry in the sun, as in the “dry” process. Some growers make use of drying machines, perforated revolving drums, in which hot air circulates through the coffee. Finally, the coffee beans pass through hulling and polishing machines. And just as the best quality coffees are hand-picked, so the inspection of the berries after washing is done by hand.
Soon the last step is taken–packing the coffee in jute bags for shipment. The 60-kilogram (132-pound) bag, adopted by Brazil, is held world wide as the statistical unit. Bags are stacked in clean, well-aired warehouses. At last, the coffee is ready for sale.
Classification, Commercialization and Cost
The Instituto Brasileiro do Café (IBC: Brazilian Coffee Institute) supplies technical and economic aid to Brazilian coffee growers and controls the home and export trade. For classification, coffee is judged by its taste and aroma. No chemical test for quality has ever been possible. The senses of smell and taste are still the deciding factors. According to its source, preparation and drying, it is classified as strictly soft, soft (pleasant taste and mild), hard (acid or sharp taste) and rio (very hard type preferred in Rio de Janeiro). Other types are less important to the trade.
For the last 20 years coffee has brought about 50 percent of Brazil’s export receipts. Some 15,500,000 persons are employed in its cultivation and trade. But Camilo Calazans de Magalhães, president of the IBC, warned that 1978 will present an unheard-of situation in the history of the coffee trade. For the first time ever, it will depend entirely on the harvest, as any stocks of Brazilian coffee outside Brazil will be exhausted by then. Additionally, the IBC fears that the specter of problems with frost, insects and diseases may unleash new losses in the 1977/78 and 1978/79 harvests.
Very recently, a series of misfortunes befell some of the world’s large coffee producers, causing scarcity of the product, price increases–and a lot of speculation. It all began in July 1975. Brazil was hit by an exceptional cold spell, which destroyed almost half the plantations, or 200 to 300 million coffee trees. Next, in Colombia, a drought, followed by torrential rains, devastated their plantations. In Angola and Uganda, political unrest affected exports. And then an earthquake struck Guatemala.
Comments Off on Let’s Talk About Some of the Chemistry in Our FoodMay 1, 2021 / Food
We may define a food to be any substance which will repair the functional waste of the body, increase its growth, or maintain the heat, muscular, and nervous energy. In its most comprehensive sense, the oxygen of the air is a food; as although it is admitted by the lungs, it passes into the blood, and there re-acts upon the other food which has passed through the stomach. It is usual, however, to restrict the term food to such nutriment as enters the body by the intestinal canal. Water is often spoken of as being distinct from food, but for this there is no sufficient reason.
Many popular writers have divided foods into flesh-formers, heat-givers, and bone-formers. Although attractive from its simplicity, this classification will not bear criticism.
Flesh-formers are also heat-givers. Only a portion of the mineral matter goes to form bone.
Water forms an essential part of all the tissues of the body. It is the solvent and carrier of other substances.
Mineral Matter or Salts, is left as an ash when food is thoroughly burnt. The most important salts are calcium phosphate, carbonate and fluoride, sodium chloride, potassium phosphate and chloride, and compounds of magnesium, iron and silicon.
Mineral matter is quite as necessary for plant as for animal life, and is therefore present in all food, except in the case of some highly-prepared ones, such as sugar, starch and oil. Children require a good proportion of calcium phosphate for the growth of their bones, whilst adults require less. The outer part of the grain of cereals is the richest in mineral constituents, white flour and rice are deficient. Wheatmeal and oatmeal are especially recommended for the quantity of phosphates and other salts contained in them. Mineral matter is necessary not only for the bones but for every tissue of the body.
Organic Compounds are formed by living organisms (a few can also be produced by chemical means). They are entirely decomposed by combustion.
The Non-Nitrogenous Organic Compounds are commonly called carbon compounds or heat-producers, but these terms are also descriptive of the nitrogenous compounds. These contain carbon, hydrogen and oxygen only, and furnish by their oxidation or combustion in the body the necessary heat, muscular and nervous energy. The final product of their combustion is water and carbon dioxide (carbonic acid gas).
The Carbohydrates comprise starch, sugar, gum, mucilage, pectose, glycogen, &c.; cellulose and woody fibre are carbohydrates, but are little capable of digestion. They contain hydrogen and oxygen in the proportion to form water, the carbon alone being available to produce heat by combustion. Starch is the most widely distributed food. It is insoluble in water, but when cooked is readily digested and absorbed by the body. Starch is readily converted into sugar, whether in plants or animals, during digestion. There are many kinds of sugar, such as grape, cane and milk sugars.
The Oils and Fats consist of the same elements as the carbohydrates, but the hydrogen is in larger quantity than is necessary to form water, and this surplus is available for the production of energy. During their combustion in the body they produce nearly two-and-a-quarter times (4 : 8.9 = 2.225) as much heat as the carbohydrates; but if eaten in more than small quantities, they are not easily digested, a portion passing away by the intestines. The fat in the body is not solely dependent upon the quantity consumed as food, as an animal may become quite fat on food containing none. A moderate quantity favours digestion and the bodily health. In cold weather more should be taken. In the Arctic regions the Esquimaux consume enormous quantities. Nuts are generally rich in oil. Oatmeal contains more than any of the other cereals (27 analyses gave from 8 to 12.3 per cent.)
Vegetable Acids are composed of the same three elements and undergo combustion into the same compounds as the carbohydrates. They rouse the appetite, stimulate digestion, and finally form carbonates in combination with the alkalies, thus increasing the alkalinity of the blood. The chief vegetable acids are: malic acid, in the apple, pear, cherry, &c.; citric acid, in the lemon, lime, orange, gooseberry, cranberry, strawberry, raspberry, &c.; tartaric acid, in the grape, pineapple, &c.
Proteids or Albuminoids are frequently termed flesh-formers. They are composed of nitrogen, carbon, hydrogen, oxygen, and a small quantity of sulphur, and are extremely complex bodies. Their chief function is to form flesh in the body; but without previously forming it, they may be transformed into fat or merely give rise to heat. They form the essential part of every living cell.