SIMPLE MENUS and RECIPES
by
Mr. H. S. ANDERSON
Food Specialist, College of Medical Evangelists and
Loma Linda Sanitarium
The art of planning and combining the food for a meal is of no small importance to the housewife or the cook. The very best foods may be served in such combinations as to bring distress to the digestive organs, and produce weakness instead of strength.
Because human beings differ so much, and their needs are so varied, it is impossible to lay down any set of rules on diet alike for all. There are general principles, however, by which all may be guided, and which, if heeded, can accomplish more for the individual or the family, in maintaining health, than all doctors' prescriptions. This is made plain by the fact that it is better to know how to keep well than how to cure disease.
It is therefore of great importance for those who have the responsibility of planning for the table, to have a working knowledge of the principles which guide in making out a balanced menu.
In the planning of a meal, careful study should be given to the combination of foods. On the one hand, only such foods as digest well together should be used at one meal. On the other hand, foods should be chosen that will supply all the needed elements in about the right proportion.
Because of the woody substances found in vegetables, especially the coarse or fibrous vegetables, such as carrots, beets, turnips, cabbage, potatoes, and others, they digest slowly, and consequently remain a long time in the stomach before they are broken sufficiently for intestinal digestion. Fruits remain in the stomach a short time, and, owing to the large amount of saccharine matter they contain, are apt to ferment if retained too long.