Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-25
Fats Needed.

Fats Needed.
While a food may contain all elements
necessary for complete nourishment, there
! are reasons why one food cannot form the
sole sustenance of the body. Some I'M
cooked, easily digested fats must be par
taken OF In quantity proportionate' to the
amount of albuminates consumed, the
quahtity OF each belng governed by the
uals.
Corpulent persons do not suffer from lack
of food as do thin individuals, for the rea-
son that, first the fat must be consumed
beiore the amount OF hxed albumin Is de
sumed without the health of the individual
suffering in consequence thus We see the
value OF keeping the tissues well supplied
With fat. which acts as safeguard when
any unusual demand is put upon our phys
interfered with, whereby we are unable to
supply, by use OF foods, the necessary
4 Distaste for Fats.
There is oIten a Gisinclination or distastc
for oils and fats that develops early in the
if possible and overcome it. If constitu-
tional the case is not hopeless, but requires
perfect assimilation caused by tieficient
nutrition interferes with the process of
quent causes of anemia. Attempting to
nourish the body without fat is like build
Ing with bricks without mortar.
Fats Prevent Waste.
This class of foods which embrace oils
as well, have more than one important part
TO play in the human economy. While they
are valued as heat and force produces,
they serve another purpose as well, and
one of no little consequence. They infiu-
ence the decomposition of the albuminates
and thus diminish waste. For this reason
they are termed albumin-sparinS food.
UncOOked Fats.
Cncooked fats only are digestible. 1t
must be remembered that fats are a rich
form of food and should be partaken of
spariugly and not eaten alone. Surround
ing conditions have much to do with
amount consumed. Plenty of fresh, pure
air with physical exercise are requisite
when a great deal of fat is eaten. The
wood-chopper in the winter lumber camp
for the average school girl.
Fats Unchanged.
Fats. unlike the starches. are little
changed by the process of digestion, They
are broken up-emulSified, undergoing lit
tie or any transformation until finally they
saponifies them. But still they retain
their characteristics as fat. They are then
oAidized n the lungs and tissue, thus serV-
ing their tWo-fold mission in producing
heat and energy and guarding waste of al
bumin and loss OF strength.
Vegetable and Animal Fats.
Both vegetable and animal foods furnish
fats ana oils. Those from the vegetable
source beinS the most digest ble and valu-
able. With the exception OF butter and
cream animal fats require cooking to make
value and causes them TO become elements
of discord in the interior economy. Some
form Of fat must be introduced into the
oil toliveJ are objected to, cream, which
10 next in value, is generally liked and can
be introduced in so many tempting ways.
Served with all cereals, stewed fruits and
when whipped makes dainty desserts.
Broiled bacon is recommended by many as
an easily digested fat. But when il is a
question of digestion ii must be thoroughly
Drowned and crisped to make it at I'll palat-
able to Il dainty eater and there cannot be
much oil left after such thorough cooking.
law eggs beaten with milk and favored
give both albumin and fat in very suitA BILE
proportion and digeS tible form. Eggs may
be slightly cooked in soft custards and
Saf q n "a
Nuts Rich in Fat.
With the exception of the chestnut nuts
furnish a very considerable quantity of
fats oils and are food products of great
value. The best known are walnuts, ill
bertS or hazel nuts, peanuts, almonds,
contain little if any starch and are very
rich On heterogeneous matter. In many cases
they contain high 80 per cent. oil
fat. This classes them among the very
rich foods which are somewhat difficult tC
digest in any considerable quantity unless
cooked, ground into meal or pounded to
paste.
Nut Foods.
Within a comparatively short time the
food value OF nuts has been recognized and
so great has been the demand for fats and
for a DEMONSTRATING substitute for animal
food that a new industry has been created
and process invented for preparing nut
products that are attractive, palatable and
easily digested while still preserving their
nutritiVe elements unchanged. These foods
are found especially valuable when other
fat producing foods are objected to.