By Milton F. Whitmore
In this season of festive occasions, and the required eating that is involved, it might be a good time to ponder dietary restrictions and edicts.
Arthur C. Gilroy was a 19th century English chemist/biologist who dabbled in nutritional studies. His main work, conducted at Oxford University from 1892-1902, concerned the intricacies of digestion and metabolism.
It was during an intense period of investigation and experimentation that he developed what has become known as Gilroy’s Law of Caloric and Lipid Dispersion. Even in this late Victorian Period there was intense interest in weight loss and gain.
Gilroy’s Law (he was called “Gilly,” for short) states:
While consuming desserts and other foodstuffs which contain the threat of prodigious amounts of lipid-producing elements, it is best to choose for intake only those food items which, by the nature of their preparation or construction, offer the greatest amount of surface area. Puddings, cakes, pies, cookies, etc. with smooth surfaces must be avoided.
The nutrition-conscious connoisseur will keep a keen eye open for those delicacies offering undulating surfaces created by swirls, dips, twists, turns, coconut, nuts, etc. Heavily furrowed and wavy frostings are especially prized.
Specifically, Gilroy’s Law postulates that “the greater the surface area of tasty treats, the more opportunity fats and calories will have of dispersing into the atmosphere.”
This process renders most desserts and other tidy tidbits harmless, as far as weight gain is concerned.
As in many culinary adventures, the above must be taken with a certain amount of “tongue in cheek.”
I do hope this is of help.
