extensively introduced into some of the southern states, and
the domestic rice seems to have slightly higher protein content than the
imported. Rice contains less protein than other cereals, and the starch
grain is of different construction. Rice does not require such prolonged
cooking as oatmeal; it needs, however, to be thoroughly cooked.

149. Predigested Foods.[56]

"It is questionable whether it would be of advantage to a healthy
person to have his food artificially digested. The body under
normal conditions is well adapted to utilize such foods as the
ordinary mixed diet provides, among them the carbohydrates from the
cereals. Moreover, it is generally believed that for the digestive
organs, as for all others of the body, the amount of exercise they
are normally fitted to perform is an advantage rather than the
reverse. It has been said that 'a well man has no more need of
predigested food than a sound man has for crutches.' If the
digestive organs are out of order, it may be well to save them
work, but troubles of digestion are often very complicated affairs,
and the average person rarely has the knowledge needed to prescribe
for himself. In general, those who are well should do their own
work of digestion, and those who are ill should consult a competent
physician."--WOODS AND SNYDER.

150. The Value of Cereals in the Dietary.--Cereals are valuable in the
dietary because of the starch and protein they supply, and the heat and
energy they yield. They are among the most inexpensive of foods and,
when properly prepared, have a high degree of palatability; then, too,
they are capable of being blended in various ways with other foods. Some
are valuable for their mechanical action in digestion, rather than for
any large amount of nutrients. They do not furnish the quantity of
mineral matter and valuable phosphates that is popularly supposed. They
all contain from 0.5 to 1.5 percent of mineral matter, of which about
one third is phosphoric anhydrid. In discussing the phosphate content of
food, Hammersten states:[59]

"Very little is known in regard to the need of phosphates or
phosphoric acid.... The extent of this need is most difficult to
determine, as the body shows a strong tendency, when increased
amounts of phosphorus are introduced, to retain more than is
necessary. The need of phosphates is relatively smaller