OCR Interpretation


The day book. (Chicago, Ill.) 1911-1917, March 06, 1912, Image 20

Image and text provided by University of Illinois at Urbana-Champaign Library, Urbana, IL

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83045487/1912-03-06/ed-1/seq-20/

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it must not be forgotten that al
most every food contains all the
elements of nutrition'. We are
constantly eating starch and
sugar and fat and oil without
realizing that-fact at all.
Starch and sugar and oil are
prepared, in practically a pure
state for consumption. There is
little choice in regard to sugar in
asmuch as that made from cane
has practically the same price as
that made from beets. One fact,
however, should not be forgotten,
namely, that beet sugar is not
suitable for consumption unless
it is refined to the highest de
gree. The impurities in beet
sugar are extremely unpalatable
and render the crude sugar in
edible. On the contrary the im
purities in the cane sugar are ex
tremely palatable and to many
tastes the unrefined cane sugar is
greatly preferred to the refined
article.
For edible purposes, therefore,
although the unrefined beet
sugar may be cheaper than the
unrefined cane sugar, it would
not be eaten. Beet sugar forms
a little over half of the total
sugar of commerceand is sold al
most exclusively in a refined
state. There is, therefore, little
choice in price between refined
beet and cane sugar. On the
other hand maple sugar sold ex
clusively in the crude state is
more costly. Honey is also usual
ly dearer than cane or beet sugar.
-"In the case -of starch the same
remarkb are true. The principal
starches of commerce are made
from potatoes and indian corn.
While for technical purposes,
that is, for sizing, etc., potato
starch is preferred to that of
maize, for edible purposes prac
tically the only starch used in the
United States is the maize pro--duct.
There is so little differ
ence in price that ther,e is not
much choice. The maize starch
is slightly lower in price than the
potato.
Tapioca is another form of
starch, which is somewhat higher
in price and which is preferred to
the maize and potato products by,
reason of its greater palatability.
It is made chiefly from cassava.
Among thef6ods which con
tain large quantities of sugar and
starch must be mentioned the
cereals. Wheat, rye, oats and in
dian corn are largely composed
of starch. From 60 to 70 per cent
of their weight is starch. Pota
toes on the other hand, are almost
exclusively formed of starch,
aside from their watery content.
Among Jhe cereals rice is pre
dominantly , starch, containing
from 10 to 20 per cent more
starch than -the other common
cereals. A starchy diet, there
fore, would be one composed
chiefly of potatoes, rice, indian
corn and other cereals. '
J I o
(A pound of lard produces more
heat energy than a pound of but--ter.
Dr. Wiley will tomorrow
continue his comparisons in the

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