Question

请翻译一篇英语文章,谢谢~

Fried foods have long been frowned upon. Nevertheless, the skillet is about our handiest and most useful piece of kitchen equipment. Stalwart lumberjacks and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting or boiling.
Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the stomach by means of the fluoroscope, that fat actually accelerated the rate of digestion.
Now all this is quite in contrast with "authority". Volumes have been written on nutrition, and everywhere the dictum has been accepted - no fried edibles of any sort for children. A few will go so far as to forbid this style of cooking wholly. Now and then an expert will be bold enough to admit that he uses them himself, the absence of discomfort being explained on the ground that he possesses a powerful gastric apparatus.
We can of course sizzle perfectly good articles to death so that they will be leathery and tough. But thorough heating, in the presence of shortening, is not the awful crime that it has been labeled. Such dishes stimulate rather than retard contractions of the gall bladder. Thus it is that bile mixes with the nutriment shortly after it leaves the stomach.
We don't need to allow our foodstuffs to become oil soaked, but other than that, there seems to be no basis for the widely heralded prohibition against this method. But notions become fixed. The first condemnation probably arose because an "oracle" suffered from dyspepsia which he ascribed to some fried item on the menu. The theory spread. Others agreed with him, and after a time the doctrine became incorporated in our textbooks. The belief is now tradition rather than proved fact. It should have refuted long since, as experience has demonstrated its falsity.

Answer 1

油炸食品长久以来一直鄙夷的目光。然而,handiest锅,是关于我们和大多数件有用的厨房设备。泡里和其他从事坚定劳动要求4,000活跃或更多的卡路里,每天只需要大约三分之一的配给准备以这种方式。肉煮熟的鸡蛋和法国吐司,以这种方式是装在数以百万计的家庭日常。显然,消费者并不充满了更多迹象的消化不良的比坚持酷热折磨着那些,烘焙或煮沸。

一些年前,其中我们最杰出的消化率,生理学家研究炸土豆。他发现潘良种更容易分解为同化比在深脂肪被聘用。后者,然而,溶解在消化道不那么容易煮熟的类型。此外,他学习的进步,通过观察胃的内容的方式所投射器,那个胖反而加速消化率,。

现在这一切是相当相比之下,与“权威”。卷已写在营养,但无处亲的已被接受-没有任何种类的油炸食物给这些孩子们。有少部分人会走得过远,禁止这种风格的烹饪完全。现在,然后一个专家会有勇气承认他使用他们自己,不适感的诠释着在地面上,他拥有一个强大的胃装置。

我们当然可以完美的文章155死亡,因此他们将革质且坚韧。加热过程中,但深入的存在,并非可怕缩短犯罪,已被贴上标签。这样的菜刺激而不是妨碍的胆囊收缩。只因胆汁夹杂的营养素后不久,它的叶子的肚子上。

我们不需要让我们的食品变成石油淋湿了,但是除了那个,那似乎是没有依据禁止该方法广泛预兆着。但观念成为固定的。第一个可能出现的谴责,因为“准则”遭受消化不良,他归因于一些炸项菜单。这个理论传播。别人都同意他,过了一些时候,我们成了纳入学说的教科书。传统的信仰是现在,而不是证明的事实。它应该已经推翻了长久以来,当经验已经证实它的虚假性。

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请自己翻译一下

追答

连分都没有谁给你人工翻译

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那我悬赏,你能翻译好吗