BEVERAGES
Tea
Tea is made by steeping the leaves of a shrub, which grows in the tropical regions of Asia and adjacent islands. The green tea comes from China and Japan and the darker varieties from India and Ceylon.
It should never be boiled nor allowed to stand longer than a few minutes, as standing in water causes tannin to be extracted from the leaves, and this tannin disturbs digestion. It is the tannin extracted from the bark of trees which toughens animal skins into leather. The best way to make tea is to pour on boiling water and serve almost immediately, or at least within five to ten minutes.
Because of the uncertainty as to the length of time tea may be allowed to steep in hotel kitchens or restaurants, it is a wise custom to have a ball of tea and a pot of hot water served that the guest may make the tea at the table.
Tea, as well as coffee, is diuretic—stimulating the action of the kidneys. It is not afood; it is astimulant.
Thein, which is the ingredient for which tea is drunk, is chemically identical with caffein in coffee.
Coffee
Coffee is a beverage, prepared from the seeds of the coffee tree. The best known brands come from the Island of Java, Mocha, Rio de Janeiro, and Mexico.
Coffeeis not a food. The active principle is caffein. This is an alkaloid and is a strong stimulant to the central nervous system. It quickens the heart action, and, unless the heart be weak, one does not need so strong a stimulant. The stimulating effect is so apparent with many, that they cannot sleep for several hours after drinking it. Others drink coffee to quicken mental activity and to keep them awake.
It must be borne in mind, however, that there is a reactionary effect from all stimulants, and while coffee is not intoxicating, as alcohol, it has a similar effect upon the nerves and heart. It is given to those addicted to liquor, as a milder stimulant, when they are recovering from a spell of intoxication.
Whether because of the strong stimulant, or because of some chemical effect of caffein, coffee retards digestion, especially when the digestive organs are weak. It has the redeeming feature, of having a pleasing aroma, which, because of the effect upon the mind, may incite the flow of gastric juice; but, despite the fact that no morning beverage has quite the same pleasing aroma, or pungency, as coffee, one is much better without it.
One who knows that coffee disturbs his digestion and yet cannot break himself from the habit of drinking it, should have sympathy for the one who is addicted to liquor and finds it difficult to break the habit of depending upon thisso-calledstimulant.
Cereal Coffeehas been discussed under the heading “Cereals.”
Cocoa and Chocolate
Cocoa and Chocolateare prepared from the chocolate bean. Cocoa is from the shell of the bean and chocolate from the kernel. As shown by Table VII, they are more nutritious than the other beverages; yet the fat in chocolate is not like the fat in other foods. It is not used as a reserve in animal tissue as are the other fats.
The active principle in cocoa and chocolate istheobrominand is similar to caffein in its stimulating effect upon the nervous system, though milder.
Lemonade
Lemonadeand other fruit drinks, particularly those made from the citrous fruits, slake the thirst more quickly than most drinks.
All fruit drinks are diuretic, and, wherever the action of the kidneys is sluggish, they are especially desirable.
Carbonized Drinks
are made from bottling some drink, and, before sealing, forcing carbon dioxid into the bottle under pressure. As soon as the cork is removed the escape of the gas causes effervescence. These drinks have no advantage, other than that they slake the thirst.
Water
There is no beverage nor concoction devised by man equal to water. It is to be deplored that it is not used as freely as Nature demands,—from eight to ten glasses a day.
The value of water as a food and as an aid to digestion is discussed on page41.