Show WHAT t to EAT and a WHY C. C Houston GO Goudiss Describes Food Value and Versatility of Gelatin Outlines Its Many Uses in the Diet By C. C HOUSTON GOUDISS ATHEN WHEN we try to appraise the nutritional values of any anyone anyone V V one food in comparison with others as a rule we have havea a difficult task Most foodstuffs are composed of so many different substances that what is lacking in one will be supplied supplied supplied sup sup- plied by another and making comparisons may therefore be misleading as well as futile But there is one food which is o outstanding ts not nt only b because cause it is far less complex than most others but because it is no exaggeration to say that without it some of us might not be alive and those of us who are alive would obtain far less enjoyment from our daily existence That food is gelatin What Is Gelatin Gelatin is a protein food which has no equal as a carrier binder and extender of ofa a wide variety of other nutritive ma ma- Chemically Chemical Chemical- 4 ly it is classed as asa asa asa a colloid which F rV means that in solution solution solution tion it can be removed removed re re- moved from its solvent solvent sol sal t vent by filtration It is m because of this that it is so t useful in producing smooth delicious ice creams and other dainties free from ice crystals Gelatin is an almost pure protein pro pro- tein tein-a tein a kind of protein known as asan asan asan an It is not a complete complete com corn protein because it is deficient deficient cleat in three of the amino acids that are necessary both to support growth and repair body tissues In Inthis Inthis Inthis this it differs from meat cheese fish eggs and milk which are known as complete proteins It cannot be used as the sole source of protein in the diet because because because be be- cause those three missing amino acids are necessary for the formation formation formation for for- mation of new body tissue But it itis itis is especially rich in lysine one of the protein building stones that is particularly important in the diet of children Experiments indicate that no other amino acid can take the place of lysine and that it must be furnished by the food if adequate nutrition is to be main main- tamed That coupled with the fact that it is non-irritating non and easily digestible digestible digestible di di- accounts for the large part it plays in the diet of infants and young children Contrary to old wives' wives tales gel gel- o atm atin is not made from hoofs and horns In fact there is no gelatin in hoofs or horns hams It is extracted from connective tissue in the skins and from the bones of fo food d anim ani ani- m mals als Every homemaker who has has' made soup by simmering a knuckle bone for hours and has found the soup jellied after standing overnight in the refrigerator refrigerator refrigerator h has s prepared gelatin on a small smaIl scale The same principles are followed by the gelatin manufacturer manufacturer manufacturer manu manu- only he operates in a much larger food kitchen and each cach step of the preparation is scientifically controlled so as to insure a uniform finished product Gelatin is sold in two forms the unflavored granulated product product product prod prod- which requires the addition of flavoring and when used for dessert purposes sweetening and the gelatin dessert powders which contain added sugar color flavor and fruit acid So popular are these convenient gelatin desserts that about pounds of gelatin gelatin gel gel- atm atin are used annually for this purpose From Infancy to Old Age Nutritionists recognize gelatin as a food possessing many unique advantages in the daily diet and it is prescribed by physicians for fora a variety of special diets Newborn Newborn Newborn New New- born babies for example are sometimes given a sugar gelatin salt solution which provides readily readi readi- ly available protein to raise the protein level of the blood When an infant cannot readily digest milk owing to the formation of hard curds the doctor may recommend recommend recommend rec rec- the addition of 1 per cent of gelatin dissolved in the milk This usually causes it to be assimilated assimilated assimilated as as- as- as easily and satisfactorily When it comes time to change a baby's food from liquids to solids solids sol aol ids gelatin also proves useful for its ilc soft sort solid semi-solid texture makes an excellent transitional food With toddlers and school children children chil chU- dren gelatin the carrier and extender provides extender provides a splendid method for offering foods that are arc disliked Vegetables that draw forth protests when presented in inthe inthe inthe the usual fashion Cashion are arc eaten with relish when molded into a s sparkling sparkling spar spar- ar- ar kling lime- lime or lemon-flavored lemon sal sal- ad The coarse texture of certain raw vegetables such as carrots and cabbage or the tart flavor of some fruits may likewise be modified by serving them in a gelatin base And it doesn't require statistics from nursery schools to tell mothers moth moth- ers how readily children eat gelatin gelatin gelatin gela gela- tin desserts when they are bril bril- with color and flavored with orange raspberry cherry strawberry strawberry strawberry straw straw- berry or other well liked flavors Every mother knows tins this from her own experience experienc experience and and and I rather suspect suspect suspect sus sus- that many mothers describe these attractive molded desserts as the prize to be won in return for cleaning the plate of the main course In the Reducing Diet Def Beth Both men and women women who are counting their calories in an effort effort effort ef ef- ef- ef fort to avoid overweight or to reduce can cap profit by taking gelatin gelatin gelatin gela gela- tin salads am and desserts which satisfy satisfy satisfy sat sat- hunger without providing unwanted unwanted un un- wanted fuel value In cases of digestive disturbance disturbance disturbance disturb disturb- ance gelatin is frequently recommended recommended recommended mended because of its bland taste and because it leaves no residue in the lower intestinal tract This same splendid food is also advised by doctors when a high protein diet is desired to speed growth or during convalescence from an illness Gelatin may be added to broths milk fruit and vegetables and these in turn may be incorporated in solidified gelatin Indeed this sided many-sided foodstuff foodstuff foodstuff food food- stuff has come to play such a wide and varied role in nutrition not only by itself but by enhancing enhancing enhancing ing the value of other foods that it must be numbered among the products that help to increase national national national na na- na- na health and vigor C. e 2 C. C Houston 1933 1930 1938 35 |