Being thus in themselves so nearly excellent foods, and when correctly ready, exceedingly palatable and easy of digestion, it's a matter of surprise that they don't seem to be more generally used; but scarcely one household in fifty makes any use of the grains, save within the type of flour, or an occasional dish of rice or oatmeal. This use of grains is much too meager to adequately characterize their worth as an article of diet. Selection in the usage of grains is as necessary as in the usage of different food materials, and the quite a few grain preparations now to be present in market render it quite attainable to make this class of meals a staple article of weight-reduction plan, in that case desired, without their becoming in any respect monotonous.
In olden instances the grains have been largely depended upon as a staple meals, and it's a reality properly authenticated by history that the highest situation of man has at all times been associated with wheat-consuming nations. The ancient Spartans, whose powers of endurance are proverbial, had been ate up a grain food plan, and the Roman troopers who below Caesar conquered the world, carried every a bag of parched grain in his pocket as his each day ration.
Other nationalities these days make intensive use of the various grains. Rice utilized in reference to a few of the leguminous seeds, types the staple article of weight-reduction plan for a large proportion of the human race. Rice, not like the opposite grain foods, is poor in the nitrogenous components, and because of this its use needs to be supplemented by different articles containing an extra of the nitrogenous material. It is because of this, probably, that the Chinese eat peas and beans in connection with rice.
We incessantly meet people who say they can not use the grains, that they do not agree with them. With all deference to the opinion of such people, it may be acknowledged that the problem typically lies in the fact that the grain was both not properly cooked, not correctly eaten, or not properly accompanied. A grain, just because it is a grain, is by no means warranted to faithfully fulfil its mission unless correctly treated. Like many another good factor excellent in itself, if present in bad firm, it is liable to create mischief, and in many circumstances the basis of the whole issue may be discovered within the excessive quantity of sugar used with the grain.
Sugar isn't needed with grains to increase their alimentary value. The starch which constitutes a large proportion of their food elements must itself be converted into sugar by the digestive processes earlier than assimilation, hence the addition of cane sugar only increases the burden of the digestive organs, for the pleasure of the palate. The Asiatics, who subsist largely upon rice, use no sugar upon it, and why ought to it's thought-about requisite for the enjoyment of wheat, rye, oatmeal, barley, and different grains, any more than it is for our enjoyment of bread or other articles made out of these similar grains? Undoubtedly the use of grains would grow to be more universal in the event that they were served with less or no sugar. The continued use of sugar upon grains tends to cloy the appetite, just because the fixed use of cake or sweetened bread in the place of bizarre bread would do. Loads of good, sweet cream or fruit juice, is a ample dressing, and there are few persons who after a brief trial would not come to enjoy the grains without sugar, and would then as quickly think of dispensing with a meal altogether as to dispense with the grains.
Even when served with out sugar, the grains could not prove altogether healthful except they are correctly eaten. As a result of they are made comfortable by the process of cooking and on this account don't require masticating to interrupt them up, the first technique of digestion or insalivation is normally overlooked. But it must be remembered that grains are largely composed of starch, and that starch must be combined with the saliva, or it can remain undigested within the abdomen, for the reason that gastric juice solely digests the nitrogenous elements. Because of this it's fascinating to eat the grains in reference to some hard food. Entire-wheat wafers, properly toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are excellent for this purpose. Break two or three wafers into slightly small pieces over every individual dish earlier than pouring on the cream. On this manner, a morsel of the hard meals may be taken with every spoonful of the grains. The mixture of foods thus secured, is most pleasing. This can be a specially advantageous methodology of serving grains for kids, who are so liable to swallow their food without correct mastication.
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