I’m sure you know it’s wrong to eat just to gratify the appetite. If the food you eat isn’t relished, your body won’t be so well nourished. Therefore, always make the quality of the food and the manner of its preparation a priority. Here are a few tips to help you carefully choose and prepare your food with intelligence and skill.
For use in bread-making, the superfine white flour is not the best
Its use is neither healthful nor economical. Fine-flour bread lacks nutritive elements found in bread made from the whole wheat. Also, it’s a frequent cause of constipation and other unhealthful conditions.
The use of soda or baking powder in bread-making or baking is harmful and unnecessary
Soda causes inflammation of the stomach and often poisons the entire system. Many housewives think that they cannot do without soda, but this is an error. If they would take the trouble to learn better methods, their baked goods would be more wholesome, and, to a natural taste, it would be more palatable. Grains used for porridge or “mush” should be well cooked (60 – 120 hours). But soft or liquid foods are less wholesome than dry foods, which require thorough mastication.
Zwieback, or twice-baked bread, is one of the most easily digested and most palatable of foods. Let ordinary raised whole wheat bread be cut in slices and dried in a warm oven till the last trace of moisture disappears. Then let it be browned slightly all the way through. In a dry place this bread can be kept much longer than ordinary bread, and, if reheated before using, it will be as fresh as when new.
Breakfast and snack food with a wealth of health benefits
Far too much sugar is ordinarily used in food
Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided.
If milk is used, it should be thoroughly sterilized. With this precaution, there is less danger of contracting disease from its use. Butter is less harmful when eaten on cold bread than when used in cooking; but, as a rule, it is better to dispense with it altogether. [Fermented] cheese is still more objectionable; it is wholly unfit for food.
Scanty, ill-cooked food depraves the blood by weakening the blood-making organs
It deranges the system and brings on disease, with its accompaniment of irritable nerves and bad tempers. The victims of poor cookery are numbered by thousands and tens of thousands. Over many graves might be written: “Died because of poor cooking;” “Died of an abused stomach.”
It is a sacred duty for those who cook to learn how to prepare healthful food. It takes thought and care to make good bread; but there is more religion in a loaf of good bread than many think. There are few really good cooks. Young women think that it is menial to cook and do other kinds of housework, and for this reason many girls who marry and have the care of families have little idea of the duties devolving upon a wife and mother.
Cooking is no mean science and it’s one of the most essential in practical life
It is a science that all women should learn, and it should be taught in a way to benefit the poorer classes. To make food appetizing and at the same time simple and nourishing, requires skill; but it can be done. Cooks should know how to prepare simple food in a simple and healthful manner, and so that it will be found more palatable, as well as more wholesome, because of its simplicity.
Every woman who is at the head of a family and yet does not understand the art of healthful cookery should determine to learn that which is so essential to the well-being of her household. In many places hygienic cooking schools afford opportunity for instruction in this line. She who has not the help of such facilities should put herself under the instruction of some good cook and persevere in her efforts for improvement until she is mistress of the culinary art.
Helps in weight loss and improves digestion
Regularity in eating is of vital importance
There should be a specified time for each meal. At this time let everyone eat what the system requires and then take nothing more until the next meal. There are many who eat when the system needs no food, at irregular intervals, and between meals, because they have not sufficient strength of will to resist inclination. When traveling, some are constantly nibbling if anything edible is within their reach. This is very injurious. If travelers would eat regularly of food that is simple and nutritious, they would not feel so great weariness nor suffer so much from sickness.
Another pernicious habit is that of eating just before bedtime
The regular meals may have been taken; but because there is a sense of faintness, more food is eaten. By indulgence this wrong practice becomes a habit and often so firmly fixed that it is thought impossible to sleep without food. As a result of eating late suppers, the digestive process is continued through the sleeping hours. But though the stomach works constantly, its work is not properly accomplished. The sleep is often disturbed with unpleasant dreams, and in the morning the person awakes unrefreshed and with little relish for breakfast.
When we lie down to rest, the stomach should have its work all done, that it, as well as the other organs of the body, may enjoy rest. For persons of sedentary habits, late suppers are particularly harmful. With them the disturbance created is often the beginning of disease that ends in death.
In many cases the faintness that leads to a desire for food is felt because the digestive organs have been too severely taxed during the day. After disposing of one meal, the digestive organs need rest. At least five or six hours should intervene between the meals, and most persons who give the plan a trial will find that two meals a day are better than three.
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