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Show VALUE OF CHEESE AS A FOOD. Chccso contains all the essentials of human food, according to a pamphlet pamph-let recently Issued by the United Statos Department of Agriculture. Tho popular belief that cheese, even when green or iinrlpened, is difficult of digestion, di-gestion, or that unrlponed cheese, or choose in any stage of ripening is constipating con-stipating is not Justifiod The milk solids In cheese are very digestible and make an almost perfect food. With the addition of rennet and the development devel-opment of lactic acid in cheese making, mak-ing, some chemical changes take place; but these do not transform digestible solids in milk into indigestible indigest-ible solids in chocsc. The digestive disturbances attributed to peculiarities peculiari-ties in the cheese Itself aro probably duo merely to overeating, or to the custom of eating chcesfe only at the close of the meal, when one has already al-ready had more than enough food. Skim-milk cheese, when sold as a wheje-mllk product, is a fraud that is a positive injury to the dairy busf- , lies.-?, urn. shiin-miiK cneose, siatea ana I sold as such, is entitled to consldera-I consldera-I tion by both producer and consumer I It is digestible and has a food value: made to havo an agreeable taste It-could It-could bo sold cheaply to poor people. j Cottage cheese is another cheap and r j palatable prcduct. much of which , could be added to the dletarv at a , great savinK In the total cost of food, i Indeed, all kinds of cheeses, even the very highlv flavored and so-called con-' con-' dimcntal cheeses, have a high food value. I America may learn much from the j continent. Many European poople eat ! largelv of cheese, either by Itself, or j sprinkled on vegetables, or cooked I with othor food. The Italians have j many foods, such as macaroni, with I which cheese is mixed. They have cheeso crated anr. constantly at hand I as a flavoring, quite as we use nepper j and salt, Tho Swiss eat largoly of cheese, which with bread forms the greater part of the dietary of this very healthy people; and those Swiss farm- j ers who hae settled in Wisconsin j continue to manifest the athletic attainments at-tainments and the phyeical endur-1 endur-1 ance of their forbears. The sensible Germans consume large quantities of I the cheap, but highly flavored skim j milk cheese Such cheeses nre whole-j whole-j some, and their flavors are by rcn-i rcn-i son of beneficent mIcro-orgnnism3. , The consumption of cheese by the American reonlo should be increased, from the viewpoint both of economy and its superior food value, according to the Journal of the American Medical Medi-cal Association. A pound of cheeso I has nearly the same food value as !wo pounds of lean meat or eggs, or , tho same weight of ham. Not only is it superior In food value, but also it furnishes nitrogen without the In-1 In-1 crease of uric acid In the system. Fir this reason It may be eaten by tho$c Inclined to gouty affections to whom moat is. denied. Oregon Statesman. |