Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/305

 by the manufacturer or dealer concerning them. The analytical data, of course, do not lead to any decision regarding the nature of the raw material employed. The percentage of protein, however, taken in conjunction with the rather low ether extract, indicates that they are probably made chiefly from wheat products.

Much may be said in favor of the use of prepared breakfast foods, for, in so far as I know, they are usually palatable, wholesome, and nutritious. There are many points which may be urged against their general use, chief of which is in regard to their cost. There is no cereal now in general use for edible purposes which is worth as much as two cents per pound in the markets of this country, yet breakfast foods, which are only prepared cereals, are often sold for 10 or 15 cents per pound. This is a high price in comparison with the cost of the raw material, but it must not be forgotten that the cost of manufacture is to be considered. In the second place the cereal foods are undoubtedly best at the moment they are prepared. Unless carefully packed, they may become infected with insects of various kinds, which certainly add nothing to their value and detract very much from their desirability. In moist climates they become infested with mould and even with bacterial growths. Inasmuch as necessarily a large proportion of the prepared cereals remain for an indefinite time unsold, the consumer is liable at any time to come into possession of one of these deteriorated packages. In the third place there is no reason to believe that a prepared breakfast food is any more digestible, nutritious, or favorable to the health of the healthy individual than the broken cereal itself properly cooked. Further than this it may be stated that there is no preparation of cereals better than those which are freshly made from the freshly broken or ground grain. If, therefore, one has the time to properly prepare the fresh grains of the cereals they will be more palatable and more nutritious and equally as digestible as any of the prepared articles. On the other hand, there are cases of diseased or disordered digestion in which the prepared cereals will be more digestible, but this is certainly not the case in a state of health. There is reason to believe, therefore, that the demand for prepared cereals will continue, but the old-fashioned method of preparation of the cereal from the grain will still have its advocates.

I think it may be said with certainty that the proper home preparation of a cereal as a breakfast food will not cost any more than the original cereal itself, and hence the price of this food ought not to be much more than 4 cents per pound without counting the added water in its preparation.

I believe, therefore, that our people of limited means can be safely advised on the score of economy, palatability, and nutrition to prepare their own cereals for ordinary breakfast purposes.