Part 25

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Coffee is a beverage, prepared from the seeds of the coffee tree. The best known brands come from the Island of Java, Mocha, Rio de Janeiro, and Mexico.

Coffee is not a food. The active principle is caffein. This is an alkaloid and is a strong stimulant to the central nervous system. It quickens the heart action, and, unless the heart be weak, one does not need so strong a stimulant. The stimulating effect is so apparent with many, that they cannot sleep for several hours after drinking it. Others drink coffee to quicken mental activity and to keep them awake.

It must be borne in mind, however, that there is a reactionary effect from all stimulants, and while coffee is not intoxicating, as alcohol, it has a similar effect upon the nerves and heart. It is given to those addicted to liquor, as a milder stimulant, when they are recovering from a spell of intoxication.

Whether because of the strong stimulant, or because of some chemical effect of caffein, coffee retards digestion, especially when the digestive organs are weak. It has the redeeming feature, of having a pleasing aroma, which, because of the effect upon the mind, may incite the flow of gastric juice; but, despite the fact that no morning beverage has quite the same pleasing aroma, or pungency, as coffee, one is much better without it.

One who knows that coffee disturbs his digestion and yet cannot break himself from the habit of drinking it, should have sympathy for the one who is addicted to liquor and finds it difficult to break the habit of depending upon this so-called stimulant.

Cereal Coffee has been discussed under the heading “Cereals.”

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Cocoa and Chocolate are prepared from the chocolate bean. Cocoa is from the shell of the bean and chocolate from the kernel. As shown by Table VII, they are more nutritious than the other beverages; yet the fat in chocolate is not like the fat in other foods. It is not used as a reserve in animal tissue as are the other fats.

The active principle in cocoa and chocolate is theobromin and is similar to caffein in its stimulating effect upon the nervous system, though milder.

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Lemonade and other fruit drinks, particularly those made from the citrous fruits, slake the thirst more quickly than most drinks.

All fruit drinks are diuretic, and, wherever the action of the kidneys is sluggish, they are especially desirable.

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are made from bottling some drink, and, before sealing, forcing carbon dioxid into the bottle under pressure. As soon as the cork is removed the escape of the gas causes effervescence. These drinks have no advantage, other than that they slake the thirst.

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There is no beverage nor concoction devised by man equal to water. It is to be deplored that it is not used as freely as Nature demands,—from eight to ten glasses a day.

The value of water as a food and as an aid to digestion is discussed on page 41.

CONDIMENTS

Without doubt, highly spiced foods are undesirable. They tend to weaken digestion, by calling for an undue secretion of digestive juices, which, if prolonged, tires out the glands. A reasonable amount of condiments such as pepper, nutmeg, cloves, allspice, sage, thyme, ginger, mustard, cinnamon, mace, horseradish, vanilla, dill, etc., may be used as appetizers, because the pleasing thought of them may incite the flow of gastric juice; but if one has not cultivated a taste for them this thought will not be pleasing and they are then better omitted from the diet. The taste is undoubtedly a cultivated one, and should not be encouraged in children. The child rarely cares for condiments and it is better that he continue to relish his food for its natural flavor.

Condiments are not foods.

PRESERVATION OF FOODS

All food for preservation should be kept in a clean, cool, dry, dark place. Reduction in temperature to near freezing, and removal of moisture and air stop bacterial development.

Drying, cooking, and sealing from the air will preserve some meats and fruits, while others require such preservatives as sugar, vinegar and salt. The preservative in vinegar is acetic acid.

All preservatives which are actual foods, such as sugar, salt and vinegar, are to be recommended, but the use of antiseptic preservatives, such as salicylic acid, formaldehyd, boracic acid, alum, sulphur and benzonate of soda, all of which have been used by many canning merchants, is frought with danger. The United States Department of Agriculture holds, that by the use of such preservatives, unscrupulous dealers may use fruits and vegetables not in good condition.

There can be no doubt that, wherever possible, the best method for the housewife to preserve food is to do her own drying, canning, preserving and pickling of fruits and vegetables, which she knows are fresh, putting up her own preserves, jams, jellies, pickles, syrups, grape juice, etc.

Since economy in food lies in the least amount of money for the greatest amount of nutriment, the preparation of simple foods in the home, with a care that no more is furnished for consumption than the system requires, is the truest economy in health and in doctor’s bills.

It is not more brands of prepared food which are needed, but purity of elements in their natural state. A dish of wholesome, clean oat meal has more nourishment and more fuel value than the average prepared food.