Being thus in themselves so almost perfect foods, and when properly prepared, exceedingly palatable and straightforward of digestion, it is a matter of shock that they are not extra typically used; but scarcely one household in fifty makes any use of the grains, save in the form of flour, or an occasional dish of rice or oatmeal. This use of grains is way too meager to adequately represent their value as an article of diet. Variety in the usage of grains is as necessary as in the usage of other meals materials, and the quite a few grain preparations now to be found in market render it fairly attainable to make this class of meals a staple article of food plan, if that's the case desired, without their becoming in any respect monotonous.
In olden occasions the grains were largely depended upon as a staple food, and it is a truth well authenticated by historical past that the best situation of man has all the time been related to wheat-consuming nations. The traditional Spartans, whose powers of endurance are proverbial, had been fed on a grain diet, and the Roman troopers who beneath Caesar conquered the world, carried each a bag of parched grain in his pocket as his every day ration.
Other nationalities nowadays make intensive use of the various grains. Rice utilized in reference to a few of the leguminous seeds, types the staple article of diet for a big proportion of the human race. Rice, unlike the opposite grain foods, is deficient 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 for that reason, doubtless, that the Chinese language eat peas and beans in reference to rice.
We incessantly meet individuals who say they cannot use the grains, that they do not agree with them. With all deference to the opinion of such individuals, it might be acknowledged that the difficulty often lies in the fact that the grain was both not correctly cooked, not correctly eaten, or not correctly accompanied. A grain, just because it is a grain, is certainly not warranted to faithfully fulfil its mission until correctly treated. Like many another good thing wonderful in itself, if present in bad company, it is vulnerable to create mischief, and in many instances the foundation of the whole difficulty could also be discovered within the excessive quantity of sugar used with the grain.
Sugar will not be wanted with grains to extend their alimentary value. The starch which constitutes a big proportion of their food components should itself be converted into sugar by the digestive processes earlier than assimilation, therefore the addition of cane sugar solely will increase 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 should it be considered requisite for the enjoyment of wheat, rye, oatmeal, barley, and different grains, any greater than it is for our enjoyment of bread or different articles comprised of these identical grains? Undoubtedly the use of grains would turn out to be extra universal in the event that they have been served with much less or no sugar. The continued use of sugar upon grains tends to cloy the appetite, simply because the constant use of cake or sweetened bread within the place of unusual bread would do. Loads of nice, sweet cream or fruit juice, is a enough dressing, and there are few individuals who after a brief trial wouldn't come to benefit from the grains without sugar, and would then as soon consider dispensing with a meal altogether as to dispense with the grains.
Even when served with out sugar, the grains may not prove altogether healthful except they're properly eaten. As a result of they are made mushy by the method of cooking and on this account don't require masticating to break them up, the primary means of digestion or insalivation is usually overlooked. Nevertheless it have to be remembered that grains are largely composed of starch, and that starch must be blended with the saliva, or it will stay undigested within the stomach, because the gastric juice solely digests the nitrogenous elements. For this reason it's fascinating to eat the grains in reference to some onerous food. Complete-wheat wafers, properly toasted to make them crisp and tender, toasted rolls, and unfermented zwieback, are wonderful for this purpose. Break or three wafers into moderately small items over each individual dish before pouring on the cream. On this way, a morsel of the onerous meals may be taken with each spoonful of the grains. The combination of meals thus secured, is most pleasing. This can be a specifically advantageous method of serving grains for children, who are so liable to swallow their food with out proper mastication.
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