Fresh And Stale Bread
Every dyspeptic knows that new bread is not easy of digestión. The reason why has not been stated heretofore by any seientifie authority ; but iecently the celebrated French chemist, Boussingault, lias concluded a series of experimenta which show that one of the great reasons for the indigestibility of new bread is not its newness, but its temperature. This he proved by placing bread which had been baked six days previeras and dried during the whole interval, in the oven again, when it re-acquired all its original properties. The process of baking produces varlous mucilaginous substances which, if eaten when warm, forms a pasty mass which in the stomach is formed Lato small compact masses which are impenetrable by the gastric juice. These portions of food remain in the stomach undigested, and occasion all the inconvenience and irritation which would result from the presence of other foreign bodies in the stomach. The results may be pain in the chest and stomach disturbance of the cireulation, cerebral congestión and pain in the head, irritation of the brain, attiicks of apopléxy, and even cramp and delirum.
Article
Subjects
Old News
Michigan Argus