The Chemistry of Food and Nutrition

The Chemistry of Food and Nutrition

By

4
(2 Reviews)
The Chemistry of Food and Nutrition by A. W. Duncan

Published:

1905

Pages:

76

Downloads:

22,954

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The Chemistry of Food and Nutrition

By

4
(2 Reviews)
Published by the Vegetarian Society of Manchester.

Book Excerpt

oils deserve mention. The "cold-drawn" Arachis oil (pea-nut or earth-nut oil) has a pleasant flavour, resembling that of kidney beans. The "cold-drawn" Sesamé oil has an agreeable taste, and is considered equal to Olive oil for edible purposes. The best qualities are rather difficult to obtain; those usually sold being much inferior to Peach-kernel and Olive oils. Cotton-seed oil is the cheapest of the edible ones. Salad oil, not sold under any descriptive name, is usually refined Cotton-seed oil, with perhaps a little Olive oil to impart a richer flavour.

The solid fats sold as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. It is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. They are also to be had agreeably flavoured by admixture with almond, walnut, &c., "cream."

The better quality oils are quite as wholesome as the bes

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This is a decent book. It gives you good brief information about the animal (mainly human) digestive and excretory systems and the types of macronutrients and how it affects you on a descriptive scale. However, I only wish there were chapters in this book to help the reader know what would be the basis of the information given to them. Otherwise, this book is amazing and gives more stuff to learn about.
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