The Value of Food

Typed in it's entirety, exactly as written in a 100 year old cookbook I purchased, Good Things to Eat and How to Prepare Them, 7th edition 1909.

The Value of Food

A little girl was once asked why she ate? She replied, "There are a lot of little stoves in my stomach in which the fires need to be kept burning, so I will be warm." The little girl of eight summers had the right theory dimly in mind when she mad this reply.

When we ask ourselves, "Why do we eat?" we often carelessly reply, "To be fed." What does this mean to us? Hutchinson says: "Food is anything which, when taken into the body is capable of either repairing its waste, or of furnishing it with material from which to produce heat, or nervous and muscular work."

The comparison of the body-the living physical machine-to a locomotive is an old one, but let us use it again. The locomotive is built for one purpose, to haul cars over two steel rails for the convenience of man. The sight of one puffing and screeching, with its great load of cars behind it, fills one with amazement at its complexity and power; yet it is but one of many wonderful inventions accomplished by man. Much more complex and powerful is he. How carefully an engineer chooses the fuel and lubricants to be used. How much more carefully should man choose his food.

The analogy is evident in the material structure: in the fuel, in the form of coal, coke and oil: in the air, which supplies the needed oxygen for combustion; in the water supply, to be converted into steam; in the waste, in the form of cinders, ashes, gases; in the potential energy, or power to move, which gives the machine its place of worth in the world's progress.

In the human body we have all this and more- the material structure; the fuel, food; air, furnishing the combustible force of the blood; the water supply, furnishing the needed moisture; the excretions in the various forms; the potential energy, in the for of heat, repair, growth, motion, power to do-in truth, power to live.

The man in control of the engine knows that a coal free from dirt and slate makes a hotter fire, generating more energy with less wear upon the machine itself. The same thing is true about the lubricants; these are chosen very carefully, because foreign substances scratch and wear the metal.

The same things are true with the human machine-food, the fuel, should be chosen with still greater care. In these days of adulterations, it is not always easy for a housekeeper, without a knowledge of chemistry, to know when she is getting pure food. There is one great remedy for this-buy your supplies from a firm in whom your confidence is well placed.

The influence of food upon our lives is much greater than many realize. Being the fuel from which energy is generated, it must be of right value to furnish sufficient power for our differing needs.

A baby can live entirely upon milk, which is a type of perfect food balance. As activity increases, heavier foods must be eaten, but the same balance must be maintained.

Balance means a proper proportion of the five classes of food: nitrogenous, carbohydrates, fats, mineral matter, water. These are the principles contained in all foods.

Much pains should be taken to work out the satisfactory diet, because one must manufacture one's own energy; it cannot be given to him, but must be developed from the food eaten.

Proper preparation is the final thing to be considered. No matter how carefully the food materials may be purchased or how thoughtfully the amount of protien or starch may be proportioned, if the cook fails to combine the materials well and put before one dainty, appetizing dishes, the result will be poor-owing to one's keen appreciation and sympathy.

"Let us live well, simply, economically, healthfully and artistically."