[Lesson XII]Page
Harmonious Combinations of Food and Tables
of Digestive Harmonies and Disharmonies[591]
Chemical Changes Produced by Cooking[593]
Starch Digestion--Cooked and Uncooked[597]
Excuses for Cooking Our Food[599]
Experiment upon Animals[601]
Food Combinations[603]
How to Interpret the Tables[607]
Tables of Digestive Harmonies and Disharmonies[609]
[Lesson XIII]
Classification of Foods and Food Tables[619]
Simple Classification of Foods Based on
Principal Nutritive Substances[621]
Purposes which the Different Classes of Food
Serve in the Human Body[625]
Purpose of Carbohydrates[625]
Purpose of Fats[626]
Purpose of Proteids[626]
Purpose of Mineral Salts[629]
Difference between Digestibility and Assimilability[630]
Table showing Comparative Assimilability and
Carbohydrate and Water Content of Cereals,
Legumes, and Vegetables[632]
[Lesson XIV]
Vieno System of Food Measurement[637]
Energy[639]
Nitrogen[641]
Systems of Food Measurements Compared[642]
The "Old" System[642]
The New or "Vieno" System[645]
Necessity for a Simple System[646]
Explanation of Table[648]
Table of Food Measurements[655]
[Lesson XV]
Curative and Remedial Menus[665]
Introduction[667]
Cooking[669]
Grains[669]
Vegetables[670]
Cooking en casserole[671]
Rice and Macaroni[672]
Fruits[672]
Canned Goods[673]
Buttermilk[674]
Home-made Butter[674]
The Banana[675]
How to Select and Ripen Bananas[676]
Baked Bananas[677]
Recipes:
For Coddled Egg[677]
For Uncooked Eggs[678]
For Baked Omelet[678]
For Fish and Fowl[678]
For Green Peas in the Pod[679]
For Pumpkin[680]
For Vegetable Juice[680]
For Sassafras Tea[681]
Wheat Bran[681]
Bran Meal[683]
Choice of Menus[683]
Normal Menus[685]
Introduction to Normal Menus[685]
For Normal Child, 2 to 5 years[687]
For Normal Youth, 5 to 10 years[692]
For Normal Youth, 10 to 15 years[696]
For Normal Person, 15 to 20 years[700]
For Normal Person, 20 to 33 years[704]
For Normal Person, 33 to 50 years[708]
For Normal Person, 50 to 65 years[712]
For Normal Person, 65 to 80 years[716]
For Normal Person, 85 to 100 years[720]
Introduction to Curative Menus[724]
Curative Menus:
Superacidity[726]
Fermentation[753]
Constipation[761]
Gastritis[763]
Nervous Indigestion[784]
Nervousness[789]
Subacidity[801]
Biliousness[809]
Cirrhosis of the Liver[822]
Diarrhea[832]
Emaciation[845]

LESSON XII

Harmonious Combinations of Food and
Tables of Digestive Harmonies
and Disharmonies

CHEMICAL CHANGES PRODUCED BY COOKING

The application of heat to food is comparatively of recent origin in the evolution of mankind. The use of fire involves a certain amount of mental ingenuity, and could not be practised by man's anthropoid ancestors. Anthropoid animals, whether human or ape, have a great amount of curiosity for the unusual and the new.

Man probably began his cooking experiments by soaking hard foods in warm water, then in hot water, or by warming cold foods at his camp-fire. As heat volatilizes the pleasant odorous substance present in many foods, the custom of heating them probably became popular. The habit of cooking spread, as many other novel and interesting customs have spread, from this primitive process to the French chef, regardless of whether the results were beneficial or harmful.