In one research project, two thirds of the rats kept on a ninety day diet of bread made from “enriched” wheat flour died. This is a dramatic illustration of the life threatening aspects of nutritional depletion.
Foods continue to run a nutritional obstacle course when they reach the kitchen. Heat is the greatest single food value wrecker. Many items, which have already been mortally wounded by being blanched, sterilized, dehydrated, pasteurized, toasted, smoked, puffed, or roasted, are then cooked to death at home. Canned peas, for example, have lost 94 percent of their original value by the time they are eaten. The frozen variety lose 59 percent by the time they are thawed, 83 percent by the time they are cooked and eaten. Even fresh peas lose 56 percent of their original vitamins during preparation.
Homemakers who brag about stretching leftovers shouldn’t. Twice heated foods are less than half as good as they were the first time around; pennies saved, dollars wasted on future visits to the doctor.
“Eating out” presents the ultimate hazard. Restaurants that keep foods hot on steam tables and simmer stoves might just as well serve their customers the cooking utensils for all the nutrition they’re dishing out. Fast food, quick serve dining spots keep frankfurters and hamburgers warm for hours and are indeed able to speed customers down the road to physical and mental health problems.
Even when we’re “eating in” we’re “eating out,” for most homemakers make heavy use of “instant” precooked foods. Television commercials reinforce this trend, often suggesting that a modem female who does
anything more than add boiling water to a “ready mix” is retreating into medieval drudgery.
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