Food Cooking

For the purposes of food are to promote growth, provide energy and heat, and equipment for waste, which is constant in the repair of the body. Every breath, every thought, every movement, covers some of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles and get healthy for the body, its losses must be offset by new supplies of material properly adapted to replenish the worn and impaired tissues. This renewal materials must be supplied through food and beverages, and the best food is what can give the desired goal more easily and completely realized. It should contain the great diversity in the nature of the different tissues of the body, it is necessary that food nourishes a wide variety of items, so that each party can be rebuilt and properly. The various components present in foods are: starch, sugar, fats, proteins, mineral substances, indigestible substances. Digestible elements are often grouped according to their chemical composition, into three classes, vis., Carbon, nitrogen, and inorganic. The class includes starch, carbon, sugars and fats, and nitrogen, protein includes all the elements and inorganic minerals. Starch is contained only in plant foods, all grains, which contain most vegetables and some fruits, the starch in abundance. Different types of sugar produced in nature's laboratory, sugarcane, grapes, fruit, milk and sugar. The first is derived from sugar cane, the sap of maple and beet. Grapes and fruit are found in most fruits and honey. Lactose is a milk components. Glucose, an artificial sweetener such as glucose, is now largely produced by subjecting the starch of corn or potatoes in a chemical process, but lacks the natural sweetness of sugar, and is not a suitable substitute for her. Fats are present in foods of plant and animal. Animal fat, butter and lard are well-known examples. The form of vegetable fat is abundant in nuts, peas, beans, various grains, and some fruits like olives. As the nature of nuts, furniture, vegetables, cereals, fruit and milk, this element is always in a state of split end, which is a condition found most suitable to his digestion. When used most often in the form of free fatty acids, such as butter, lard, etc., not only is it difficult to digest itself, but often interferes with the digestion of other foods, which are mixed with it. Most foods contain percentages of minerals. Cereal and milk production of these elements in abundance. The cellulose, or woody tissue, vegetables and wheat bran are examples of indigestible elements, which are used, even if they are not converted into blood in tissue, an important role in most foods. With the exception of gluten, none of the elements, the food, when used alone, are responsible for the preservation of life. A true food substance contains some elements, all the food, the amount of each varies in different foods. Use the element of power. To serve these different elements has been demonstrated by experiments in physiology is important that the carbon elements, which generally include most of the food, serve three purposes in the body; 1. They provide materials for the production of heat; 2. They are a source of strength when they meet in conjunction with other foods; 3. It fills the body fat. Elements carbon, starch, sugar and fat, producing the greatest amount of heat than the quantity, which means that it will develop more heat a pound of fat weigh less sugar or starch, but this advantage is more apparent that the fact that fats are much more difficult than the other elements of digestion of carbon, and are called when delivered to the equipment due to body heat would be a shame productive and balanced overload diseases of the digestive organs. The fact that nature has provided much greater than starches and sugars that fat man is the natural diet', suggesting that they were destined to be the main food source of carbon, but if fat in proportion to the elements of nature as supplies are necessary and important food. The elements of the diet mainly of nitrogen to nourish the brain, nerves, muscles, and even more animated and highly active tissues of the body, but also serve as a stimulus to change the fabric. Therefore, we can say that a food is low in these elements is a food particularly bad. The inorganic constituents, including the head of phosphates with potassium carbonate, soda, lime and assistance for the production of material needed for bones and nerves. The right combination of foods. The relative proportion of these elements are necessary for a food product that fully meets the needs of the current system of six carbon of one of nitrogenous. Scientists have studied very carefully and experiment to determine the amounts of various components of the food for the daily diet of people in various states of life devoted to the case and was eventually generally accepted that nitrogen from the material which should constitute one-sixth nutrients added, about three ounces is all that can be used in twenty-four hours for a healthy adult of average weight, a moderate amount of work. Many foods are, however, the absence of one or other of these and other objects that the defective component in abundance, as a system in which a lack of nutrients deal to be completed, but in bulk, may be, handle all the organs of digestion, is really hungry, and sometimes serious consequences. It is obvious that much care in the choice and combination of food and materials must be exercised. This knowledge is of fundamental importance in the training of cooks and housewives, is the choice of food for your daily needs of the family, must not only understand what foods are best suited to meet these needs, but how to combine them in accordance with the physiological laws.