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click here. All grains, with the exception of rice, and the various grain dishes, require extended cooking with constant and mild heat, in order to so degenerate their tissues and alter their starch into dextrine as to render them easy of digestion. These so-called quickly ready grains are just steamed prior to grinding, which has the effect to ruin any low organisms consisted of in the grain. Bicarbonate of soda and lime is added to help dissolve the albuminoids, and occasionally diastase to help the conversion of the starch into sugar; however there is nothing in this preparatory procedure that so modifies the chemical nature of the grain as to make it possible to cook it all set for easy digestion in five or 10 minutes.

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