Cereals and grains, how they are made

CEREALS AND HOW THEY ARE MADE

 cereals and grains

Cereal and grains are the term used to describe the seeds grown by plants that are members of the huge order known as the grass family and are utilized as food (wheat, rye, oats, barley, corn, rice, etc.). Both in their raw state and as various mill products, they are utilized as food.

The grains are incredibly nutritious and, when properly prepared, are foods that are simple to digest. They are all identical in composition, but they differ in terms of their nutritional value due to differences in their constituent parts and the proportions of these distinct parts. In addition to starch, dextrine, sugar, and fatty matter, they also each contain one or more nitrogenous elements, such as gluten, albumen, caseine, and fibrin, as well as mineral elements and woody matter, or cellulose.

It is surprising that the grains are not used more widely given their near-perfect nature as foods and their extreme palatability and ease of digestion when properly prepared. However, fewer than one in fifty families actually consumes the grains outside of flour and the occasional serving of rice or oatmeal. This utilization of grains is simply too limited to do them justice as a dietary component. Variety in the use of grains is just as important as variety in the use of other dietary materials, and the abundance of grain preparations now available on the market make it quite easy to incorporate this class of foods into a diet as a staple, if desired, without them appearing at all predictable.

Ancient societies relied heavily on grains as a source of sustenance, and history amply attests to the fact that societies that eat wheat have historically had the best human conditions. Ancient Spartans, known for their legendary fortitude, lived upon a diet of grains, and the Roman troops who conquered the world under Caesar each carried a bag of dried grain in his pocket as his daily meal.

Currently, other ethnicities use a variety of grains extensively. For a huge majority of the human population, rice, along with some other leguminous seeds, serves as the main food source. It is necessary to employ other items containing an excess of the nitrogenous material to supplement rice because, unlike other grain foods, rice lacks the nitrogenous ingredients. Undoubtedly, the Chinese eat peas and beans with their rice because of this.

People who claim they cannot utilize the grains because they disagree with them are regularly encountered. With all due respect for these individuals' opinions, it may be said that the problem frequently arises from the fact that the grain was either improperly cooked, improperly consumed, or improperly accompanied. A grain is not guaranteed to faithfully carry out its purpose just because it is a grain unless it is properly cared for. Like many other things that are nice in and of themselves, if they are in bad company, they are likely to cause trouble. In many cases, the excessive amount of sugar added to the grain is the cause of the entire problem.

When it comes to grains, sugar is not necessary to boost their nutritional worth. The addition of cane sugar simply adds to the digestive system's workload because a significant amount of their food components, starch, must first be transformed by the digestive processes into sugar before being assimilated. Why should sugar be required for the enjoyment of wheat, rye, oatmeal, barley, and other grains any more than it is for our enjoyment of bread or other items manufactured from these same grains, considering that Asians, who mostly consume rice, do not put it on it? Undoubtedly, if grains were provided with less or no sugar, their use would become more widespread. Similar to what would happen if cake or sweetened bread were substituted for regular bread on a regular basis, the prolonged application of sugar to grains has the potential to stifle appetite. Few people, after a little trial, would not learn to like the grains without sugar and would subsequently consider skipping a meal entirely as well as skipping the grains. Plenty of excellent, sweet cream or fruit juice is a suitable dressing.

The grains might not be entirely healthy even when provided without sugar if they aren't consumed properly. The first process of digestion, or insalivation, is frequently disregarded because foods are made soft by the cooking process and do not need to be broken up through mastication as a result. But it's important to keep in mind that grains are mostly made of starch, and that starch needs to be mixed with saliva in order to be digested; otherwise, it will remain undigested in the stomach. Gastric juice solely digests nitrogenous components. Because of this, it is preferable to eat the grains alongside some tough food. For this, well-toasted whole-wheat wafers that are crisp and tender, toasted buns, and unfermented zwieback work great. Before adding the cream, scatter two or three wafers in very little pieces over each serving plate. This allows you to eat a small piece of the hard food along with every spoonful of grains. The food combination that was so ensured is delicious. This is a particularly beneficial way to serve grains to kids, who are more likely to swallow their food whole without sufficient mastication.