| Show wr HAT to lo EAT AT and an am WHY M III at C houston goudiss describes food value and versatility of gelatin outlines its many uses in the diet fly by C HOUSTON GOUDISS WHEN wo we try to appraise the nutritional values of any one food in comparison with others as a rule wo we have a difficult task most foodstuffs are arc composed of so many different substances that what is lacking in one will be supplied by another and making comparisons may therefore be misleading as well as futile but there is one food which is outstanding not only because it is far less complex than most others but because it is no exaggeration to say that without it some of us might not bo be alive and those of us who are arc alive would obtain far less enjoyment from our daily existence that lood food is i gelatin what Is gelatin Go latin gelatin Is a protein food which has no equal as a carrier binder and extender of a wide variety of other nutritive materials te to rials Cher chemically nica 1 it is c classed as a colloid which I 1 4 means that in solution it can bo be removed fr from am its solvent by nitration filtration it is because of this that it is so useful in producing smooth delicious ice creams and other dainties free from ice crystals gelatin Is an almost pure protein a kind of protein known as on an it Is not a complete protein because it ik is deficient in three of the amino adds acids that are necessary both to support growth and repair body tissues in this it differs from meat cheese fish eggs and milk which ore known as complete proteins it cannot be used as the sole dource source of protein in the diet bet because t those three missing amino acids are necessary for the formation of new body tissue but it 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 it IE adequate nutrition is to be maintained bained that coupled with the fact that it is nonirritating non irritating and easily digestible tible accounts for the large part it plays in the diet of infants and young children contrary to old wives tales gel a atin tin Is not made n from hoofs ond and horns in fact there Is no gelatin in hoofs or horns it la in extracted from connective tissue in the skins and from the bones of food animals every homemaker who has mode made soup by simmering ng a 0 knuckle bone for hours and has found the soup jellied after standing overnight in the refrigerator hns has prepared gelatin on a n small scale the same principles are followed by the gelatin manufacturer fac only lie ho operates in a much larger food kitchen and each step of tho tha preparation is scientifically controlled so ns as to insure a uniform finished product gelatin is sold in two forms the unflavored granulated product which requires tho 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 are used annually for this purpose from infancy to fa old ago age nutritionists recognize gelatin as Q n food possessing many unique advantages in the daily diet and it is prescribed by physicians for a variety of special diets now born babies for example are sometimes given a gelatin sugar salt solution which provides readily available protein to ralso 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 the addition of 1 per cent of gelatin dissolved in tho the milk this usually causes it to bo be assimilated simi easily costly and satisfactorily when it comes time to change a babas food from liquids to solids gelatin also proves useful for its soft semisolid semi solid texture makes mocca an excellent transitional food with toddlers anti and school children gelatin the carrier and extender provides a splendid ethod for offering foods that are disliked vegetables that draw arili protests when presented in tho the usual fashion are arc eaten with relish when molded into a sparkling lime or lemon flavored salad 1 the coarse texture of certain raw vegetables such as carrots and cabbage or the tart flavor of some fruits may likewise be mollified modified by serving them in a gelatin base and it require statistics from nursery schools to toll tell mothers how readily children ont ant geln gain tin desserts when they are brilliant with color and flavored with orange raspberry cherry strawberry or other well liked flavors every mother knows this from her own experience and I 1 rather suspect that many mothers describe these attractive molded desserts ns as the prize to bo a won in return for denning cleaning the plate pinto of tile the main coursol course 1 in n the reducing diet noth both men and women who are counting their calories calori cs in an effort to avoid overweight or to reduce can profit by taking gelatin salads and desserts which satisfy hunger without providing unwanted fuel value in cases of digestive disturbance gelatin Is frequently recommended 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 booths milk fruit and vegetables and these in turn may bo be incorporated in solidified gelatin indeed this many sided foodstuff hns has come to play piny such a wide ond and varied role in nutrition not only by itself but by enhancing the value of other foods that it must bo be numbered among the products that help to increase national dional health and vigor 0 C houston Il 1935 35 |
