Tobacco also poisons the saliva furnished for the digestion of food, and thus at the very outset impairs, in both of these particulars, the general digestion, and especially the digestion of the starchy portions of the food.
The gastric juice has no action on starchy foods, neither does it act on fats, except to dissolve the albuminous walls of the fat cells.
Name a starchy food that could be substituted for potatoes in Baked Hash.
Milk Thickened with Egg andStarchy Materials (A) LV.
In Cheese Pudding, why are the starchy material and egg cooked for the same length of time?
On the other hand, when starch grains are separated by means of sugar, the quantity of the sugar should equal at least the quantity of the starchy material (see Blanc Mange).
The effect of soaking starchy vegetables in water.
The thinner sauce is generally more satisfactory withstarchy vegetables.
Milk, especially a milk and starchy mixture, scorches readily (see Scalding Milk).
Meat and fish are usually mixed with a thick White Sauce when used for croquettes, hence croquettes invariably contain a starchy substance.
It requires considerable sugar in order to make it palatable and should be thickened with starchy material so that it will not be too juicy when it is served.
Why should starchy material used for thickening not be cooked with acid fruit juice for any length of time if this can be avoided?
Most of the starchy preparations, such as tapioca, rice, corn starch, etc.
Then, again, starchy materials that are used to thicken desserts or that form a basis for these dishes must be thoroughly cooked in order to be agreeable and digestible.
Frequently some starchy material, such as flour or corn starch, is used for thickening in the preparation of this dessert.
In such an event, fewer eggs are used and the starchy material is depended on for a certain amount of the thickening.
Indigestion is almost sure to result from heavy, soggy, imperfectly baked pastry, because the quantities of fat it contains may be slow to digest and much of the starchy material may be imperfectly cooked.
For instance, starchy material is provided by the flour, fat by the shortening, and sugar in comparatively large amounts by the filling, whether it be fruit of some kind or a material resembling custard.
These are dishes high in protein and consist of two varieties: those thickened entirely by eggs and known as true custards and those in which a starchy material is used for part of the thickening.
Its ingredients are similar to those used in the uncooked salad dressing, but usually less fat is employed and eggs alone or eggs and some starchy material are used for thickening.
Because the starchy foods used are generally cheaper than eggs, custard desserts that rely partly on starch for their thickening are more economical than those thickened entirely by eggs.
It is always necessary to salt mixtures containing starch, as any starchy food has a raw taste when it is prepared without salt.
Some of them closely resemble cake mixtures, while others are similar to custards, but are thickened with a cooked or a raw starchy material.
A blanc mange is usually a mixture thickened to such an extent with starchy material that it may be turned out of a mold or cut into cubes.
Chocolate corn-starch pudding or chocolate blanc mange thickened with any starchy material and poured into a baked crust makes chocolate pie.
Place a drop or two of the starchywater on the slide, cover with a cover glass, and examine.
Influence of Yeast on Starch Grains Moisten a small portion of the dough prepared with yeast and with the stirring rod place a drop of the starchy water upon the slide.
Repeat, examining a drop of starchy water washed from flour.
The winter wheats are, as a rule, more soft and starchy than the spring wheats, which are usually corneous or flinty to different degrees.
Influence of Heat on Potato Starch Grains With the point of a knife scrape slightly the surface of a raw potato and place a drop of the starchy juice upon the microscopical slide.
There is a general tendency for wheats to become either starchy or glutinous, owing to inherited individuality of the seed and to environment.
The adulterants are usually of a starchy nature, as rice or corn meal, and the product is often colored with some red dye.
There are often found in the same field wheat plants yielding hard glutinous kernels, and other plants producing starchy kernels containing 5 per cent less proteids.
It will there be seen that the amylaceous or starchy matter of the grain is first 'saccharified,' and afterwards converted into alcohol, and that certain precautions are necessary to render the process successful and economical.
It is prepared by washing paste made of the flour of wheat or rye in successive waters until all starchymatter is removed.
A poisonous shrub cultivated in the West Indies and in many parts of South America for the sake of the starchy matter contained in its roots.
The flour of any species of corn, pulse, tuber, or starchy root.
We shall later find that, in order to make use of starchy food, a plant or animal must in some manner change it over to sugar.
In the bodies of all animals, including man, starchy foods are changed in a similar manner, but by other enzymes, into soluble grape sugar.
Jefferson Poindexter, resplendent in starchy white jacket and white apron, came to the door.
This pith is placed in troughs, wherein it is soaked in water, which washes out certain bitter substances; it is then pounded, which causes the starchy grains to separate from the tissues of the pith.
Reference is here made to the starchy food procured from the sago-palm, called by the natives burí (Corypha umbraculifera).
Lord Warcote was sitting--starchy and speechless--at the end of the table.
We are familiar with the fact that as the fruit ripens it contains large quantities of sugar, and is edible uncooked, which fact is usually not true of starchy foods.
This fruit is picked while green, and from it is made by the natives of South America a flour which is a good farinaceous food, and readily answers the place of the starchy grains.
We have found by experience that, by having one meal consist entirely of fruits and vegetables, the medicinal properties of these foods have a chance to act on the system without interference by starchy and protein food elements.
White flour contains little more than thestarchy elements of the grain.
It is different with the starchy tubers and roots like potatoes, turnips, etc.
Thin mushes are not to be recommended, because they do not require mastication and therefore escape the action of the saliva, which is indispensable to the digestion of starchy foods.
We have learned that most of the morbid matter in the system has its origin in the acid waste products of starchy and protein digestion.
The acid and subacid fruits should then be taken between those meals which consist largely of starchy foods.
Mixing Starches and Acid Fruits Occasionally we find that one or another of our patients cannot eat starchy foods and acid fruits at the same meal without experiencing digestive disturbances.
Starchy foods are best strictly limited as we get along towards middle age and beyond.
Now compare this with the amount he gets from starchy foods, say, bread, which contains fifty per cent.
Broadbent was quite right, in my opinion, when he asserted that fruit taken with starchyfoods delayed digestion.
Broadbent, that fruit when taken with starchy food by dyspeptics delays digestion, and that the digestion of starchyfoods and vegetables occupied only one-third of the time needed for the digestion of starch with fruit.
She should also discontinue the soft sugary and starchy foods, and not mix fruit with other foods (it is best taken by itself, say, for breakfast).
With starchy materials it is first necessary to convert the starch into a sugar from which alcohol can be produced by the process of fermentation.
This is in order that the starchyinterior may be easily acted on by the diastase.
It has the property of reacting upon starchy matters, converting them first into a gummy substance called dextrine, and then into glucose or grape sugar, see Chapter II.
The common mistakes in diet are over-feeding or taking too much of one kind of food, and of the latter class perhaps an excess of starchy food is the most mischievous.
If the tongue be coated avoid sugar, starchy foods and fresh milk.
If taken in excess, especially by the young, the starchy foods are not digested and what does not digest must putrefy: the result is a bowel distended with harmful gases.
An old method of cooking cereals or starchy foods is called browning, or toasting, and it involves cooking them by dry heat.
A child fed entirely on starchy foods suffers from malnutrition of so serious a character that death may, and often does, ensue.
But these secretions are essential for the digestion of starchy foods, and chemists tell us that starch abounds in the vegetable kingdom from which most of the food of children is derived.
It is full ofstarchy material, and lies upon the mud deep down at the bottom of the pond.
Supposing I'm ready to fling my cap over the mill, other starchy people will give you the cold shoulder until you're married.
Stepan Arkadyevitch crushed the starchy napkin, tucked it into his waistcoat, and settling his arms comfortably, started on the oysters.
It is said that the school lunch should consist of "something starchyand something meaty, something fat and something fibrous, something sweet and something savoury".
Four tablespoons of flour to each quart of soup is a good proportion to use for thickening all vegetable soups that are not of a starchy nature; half that amount will be sufficient for soup prepared from a very starchy vegetable.
Yeast is a microscopic plant which grows in a moist, warm temperature and feeds on starchy materials such as are present in wheat.
Thus Leeuwenhoek discovered that yeast consists of globules floating in a fluid; but he thought that they were merely the starchy particles of the grain from which the wort was made, rearranged.
Starchy substances, cellulose and sugar, once supposed to be exclusively confined to plants, are now known to be regular and normal products of animals.
Often the starchy mixture retains sufficient heat to set the eggs without further cooking after they are added.
As the starchyparticles of the potato are cooked by the heated water inside the potato, the cooking cannot be done so successfully when the skin is cut or marred, for then the water will evaporate.
A slight variation in a dish of this kind is secured by reducing the number of eggs and thickening it with corn starch or some other starchy material.
This difficulty can be overcome when eggs are combined with starchy foods, such as corn starch, rice, and tapioca, that require long cooking.
Most starchy foods, such as cereals and potatoes and unripe fruit must, of course, be cooked in order to be made fit to eat.
Potatoes, cereals, bread and all starchy vegetables are fattening, but should be well chewed and tasted before swallowing.
Many cannot take fruit, especially if it be acid, at the same time as cereal or starchy substances, and the difficulty is said to be greater at the morning's meal.
Fourth; the abstention from starchy foods and the substitution of an exclusive flesh dietary.
First; the very thorough cooking of all starchy food, and it is an advantage to take a little good extract of malt, either at the time of eating or directly afterwards.
Nut and Egg Cakes= For those who cannot takestarchy foods.
The addition of potatoes to an otherwise wholesome soup might convert it into a fermentable combination: as well as to remove it from the dietary of those who cannot use starchy foods.
One person with whom I am acquainted can use nostarchy foods.
One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.
Euro Serve plain or with nut cream or whipped dairy cream, or with cocoanut or custard sauce or with wafers or nuts for dessert, at a meal without vegetables, especially starchy vegetables.
