Conducting a Cooking Class

HEALTH EVANGELISM: Conducting a Cooking Class V. Carbohydrates—Energy Foods

The fifth part of the series

Syracuse, New York

MEMORY GEM: "God is not honored when the body is neglected or abused, and is thus un fitted for His service. To care for the body by providing for it food that is relishable and strengthening is one of the first duties of the householder."—Ministry of Healing, p. 322.

Prayer.

Review of previous lessons.

Carbohydrates should compose 65 per cent of the diet.

I. SOURCES OF CARBOHYDRATES.

1. Starches: cereals, bread, potatoes, macaroni, noodles, root vegetables, legumes, pastries, cake, and puddings.

2. Sugars: fruits, fruit juices, and refined sugars.

3. Natural sweets: molasses, maple sugar, and honey.

4. Other concentrated sweets: candies, jellies, and jams.

II. FACTS ABOUT SUGARS.

1. An energy food.

2. Starch, to be digested, must first be converted into sugar.

3. Natural sugar easily digested. Acts as kindling to supply ready heat and energy to body.

4. Best sources: fruits, honey, maple sugar, syrups, and molasses.

5. Effects of refined sugar. Counsels on Diet and Foods, p. 327; Ministry of Healing, p. 302. 

a. Clogs system and clouds brain.

b. Causes acidity of stomach, gastric catarrh, liver and kidney disorders. 

6. Average consumption per capita, 83 pounds a year.

III. VALUE OF GRAINS IN DIET.

1. Good energy food.

2. Excellent source of phosphorus and vitamin BI and B2 .

3. Preparation of cereals important. 

a. Saliva acts very slowly on raw starch. 

b. Oatmeal and other cereals should not be sticky. Use double boiler and cook 40 minutes. 

c. Recipe found in Better Meals for Less, pp. 11-15. 

d. Zwieback, Ministry of Healing, pp.301, 302; Counsels on Diet and Foods, p. 317. 

e. Dextrinize (brown) flour for gravies, etc.

IV. WHAT CONTROLS THE AMOUNT OF ENERGY FOOD?

1. Muscular activity.

2. Size, weight, height. 

3. Age.

4. Climatic conditions.

5. Pregnancy and lactation. (Home Health Education Tracts, Lesson 3.) 

V. EFFECTS OF Too MUCH CARBOHYDRATE.

1. Causes constipation.

2. Unbalanced diet, leading to overweight and poor nutrition. 

3. Appetite dulled for other food.

4. Factor in malnutrition.

5. Poor teeth.

6. Ferments easily .in digestive tract, causing gas. (Ibid.)

RECIPES

(Recipes given the previous lesson, on minerals, can be used here too.)

Crumb Griddle Cakes

2/3 cup coarse Zwieback crumbs 

3 tablespoons flour 

1/2 teaspoon salt

1 teaspoon sugar

2 eggs (separated)

1 cup warm milk

Mix all dry ingredients, pour milk over them, and let stand ten minutes. Add I table- spoon cold water for each yolk, beat, and stir into crumb mixture. Beat whites stiff and fold in carefully.

 

 


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Syracuse, New York

November 1950

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