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Show Advice on Your Health By Morris Fithbein, Editor, Journal American Medical Association kettle and cooked for the shortest short-est possible time to produce tenderness, ten-derness, these effects do not occur. e Investigators In ths division or food and nutrition of Ohio State university tested ths effects ef cauliflower and cabbages on 10 different people and found that S3 per cent were affected by the various methods of preparing cabbage cab-bage and cauliflower. Vegetable cooked for an hour and a half were the worst offenders of-fenders in causing digestive disturbances dis-turbances and thereafter In order oame raw cauliflower, cabbage cooked 45 minutes, raw and coarsely shredded cabbage. Only 5 per cent of .people were affected by vegetables cooked only until they became tender. Innumerable surveys of diet snd health Indicate that certain foods are much more likely to disagree with healthy people than are oth-era. oth-era. The vegetables of the cabbage cab-bage family are among the leaders In this list. Garlic, onions and chocolate are closely associated. When 1000 healthy persona were questioned as to the foods which disagreed with them, the vast majority stated that cabbage was responsible. Both cooked cabbage and raw cabbage have been blamed. Some of the people aaid that the cabbage responsible was overcooked. e e a From a scientific point of view It haa been found that the atrong flavor of hot cabbage, cauliflower and turnipa ia probably due to the setting free of sulphur compounds com-pounds by the ferments. Long cooking of vegetables in the cabbage cab-bage family tends to develop disagreeable dis-agreeable flavors and odors, in- eluding also ths development of an Increased acidity. When the vegetables are cooked from the first in cold or tepid water, the plant enzymes that are preeeat will decompose the sulphur sul-phur compounds. If the vegetables are placed In boiling water in an uncovered |