Cereals And Their Preparations

Cereal is the name given to the seed used as food (wheat, rye, oats, barley, maize, rice, etc.) that are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of plant products.

The grains are highly nutritious, and when well prepared, easy to digest food. In the composition are all similar, but variations in their composition and the relative amounts of these various elements, give them different degrees of nutritional value. They each contain one or more elements of nitrogen, gluten, albumin, casein and fibrin, together with starch, dextrin, sugar and fat, and also mineral elements and wood or cellulose. The combination of the nutritional value of food grain is nearly three times that of beef, lamb or poultry. Regarding the proportion of food needed to meet the diverse needs of the system, an approach closer to the grain level as most of the food, in fact, wheat contains exactly the correct proportion of food.

Insofar as their own food almost perfect, and when well prepared, very tasty and easy to digest, is a matter of surprise that they are not more widely used, but only one family in fifty, use grains, except in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is too small to adequately represent their value as an article of food. Variety in the use of grains is as necessary as in the use of material from other foods, and the grain of many preparations on the market, it is very possible that this type of food, an article staple foods, if they wish, all without becoming monotonous.

In ancient times, the seeds were heavily as a staple food and is authenticated by history that the highest condition of man has always been associated with wheat-consuming countries. The ancient Spartans, whose powers of endurance are proverbial, were fed a grain and the Roman soldiers who under Caesar conquered the world, each carrying a bag of dry grain in his pocket that his ration daily.

Other nationalities at the present time make extensive use of different grains. The rice used in some legume seeds, is the basic article of food for a large part of the human race. Rice, unlike other grains, is deficient in the nitrogenous elements, and therefore its use should be complemented by other articles containing an excess of nitrogenous matter. For this reason, no doubt, that the Chinese eat peas and beans under rice.

They often encounter people who say they can not use the grains, which do not agree with them. With all due respect to the opinions of those people, we can say that often the difficulty lies in the fact that grain was not properly cooked, not eaten, or poorly together. A grain, simply because it is a grain, is in no way guarantee that faithfully fulfill its mission, less well treated. Like many other good thing, if they are in bad company, it could create damage, and in many cases, the root of all problems can be found in the excess sugar that is used with the grain.

The sugar is not needed with grains to increase their nutritional value. Starch, which constitutes a large part of their food elements must itself be converted into sugar by the digestive system before assimilation, hence the addition of sugar cane that increasing the load on the digestive organs, from the palate. Asians, who subsist largely on rice, sugar not to use, and why should it be considered necessary for the enjoyment of wheat, rye, oats, barley and other cereals, more than for our enjoyment of bread or other objects made from these same grains? Undoubtedly, the use of grains would be more universal if it is served with less or no sugar. Continued use of grains of sugar tend to Cloys appetite, and the constant use of cake or sweet bread in place of bread would be normal. Many nice, sweet cream or fruit juice, is a sufficient dressing, and there are few people who, after a short trial has not learned to enjoy the grains without sugar, and then think about the time of the distribution to give up meals with beads.

Even when served without sugar, grains may not prove quite healthy unless they are properly eaten. Why are soft and the cooking process in this account do not chew the break, the first process of digestion or Salivate often overlooked. But it must be remembered that grains are largely composed of starch and must be mixed with saliva, or remain undigested in the stomach, the gastric juice only digests the nitrogenous elements. It is therefore necessary to eat the hard seeds of some foods. Whole wheat waffle, toasted or to make them crispy and tender, toasted bread, and unfermented Zwieback are excellent for this purpose. Break two or three leaves into small pieces instead of each dish before pouring on the cream. Thus, a hard piece of May is the meal taken with each spoonful of beans. The combination of foods thus secured, it is more pleasant. This method is especially beneficial for the grain to serve children who are to enable them to swallow food without chewing.