The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-11-28
Veeatable Fats la Nutrition.

From whatever source the individual de-
rives a sufficient amount of proteld 1000,
or cereals there Is still a deficiency in the
required nutriments that must be SUP
piled by fats. sugars and starch- me
proportion must. Of necessity, vary wide
" according to the climate, Occupatlon
and many other circumstance IN the
arctic regions the required ratio of fats
is much greater, in order to maintain pod
10 extreme cold Consequently. the pro-
portion diminishes as We gradually sap-
prOach the warmer climates The sJarches
are not equal 10 admlnlsterlng 20 me
function OF tissue building and repair as
ANIMAL FATS.
That vegetable and not animal rats are
necessary to the physical Wen being IS
exigency Of the subject demands Many
possess knowledge without the reason
that is they do not know why they know.
They are satisfied With half truths that
may work US more harm than good For
example, we know that the meat OF the
fat animal is better than of the lean kind
and We Immediately conclude therefore,
with the greatest percentage of nourish-
ment, fnasmuch as we get both fat and
nitrogenous substances IN buying the
Over-fat meat we pay for a great amount
of material which is wasted in the cook
ing and not suitable for food The meat
that shows less fat on the surface, or in
solid lump. but has 1t distributed in mi
mute subdivisions between fiber where it
is not recognized as fat, is the most
THE PURPOSE OF ANIMAL FATS.
We know that fat people and fat ami
mails ran endure longer deprivation OF
food an the thin ones This does not
prove however. that by eating animal
fats the human being will increase its
powers OF endurance to any great extent
The chief purpose of animal fat is. not TO
benefit mankind, except indirectly, but
to conduce TO the crea lures comfort The
fat is stored in its body for the same
economic purpose as necessitates this pro-
vision in the human system; to supply
force and endurance as well as to guard
against the waste of vital power.
In the minds OF many it seems that the
III ION Iar1rrr n ion r.
In the animal IS for no other purpose but
to pamper the meat eater and supply the
she may reeklessly and lavishly SOW the
seeds Of indigestion and future misery.
FATS FROM THE VEGETABLE KING
DOM.
The animal derives its supply of fat
from the vegetable kingdom and not sec
ond-hand as we do 1t seems strange
that in civilized country the people can
prefer the unclean product of the pack
ing houses for no better reason, Outlines,
than that the abundant supply gives it
to them at a comparatively low price.
They do not know now greatly they obiige
the packer by taking this otherwise un-
profitable material off his hands, enabling
MN ana also the doctors TO live well from
OF the buyer.
are just as prolific as are the animal, be
sides being specially designed by nature
whether applied inwardly or by outward
absorption. And no question but what
Ihey would be even cheaper than animal
fats. if the demand was more general
Vegetable fats have very distinct ad-
vantage over animal fats. as they are
naturally entirely free from any bacteria
or germs Of any sort which are always
liable to be found lurking in fats of ami
NAL origin
NUT FATS.
These are included in the list Of fats
from vegetable sources. They have but
very. recently gained any considerable rec
ignition. which is strange, considering the
importance Of nuts as OleaginOus food.
The nut fats do not readily become ran
cid, as presented in their natural form in
nut foods properly prepared: in the
Fats when all such substances as gum,
nber and like elements are eliminated by
a carefuI refining process. Nut and vege-
table fats when sweet and fresh can not
IN any way interfere with the digestion
of other foods as the animal fats will
These facts coupled with so many other
features in their favor make the vegeta bic
fats a suitable and desirable food for
those OF delicate organism as well as the
robust. Delicate children and enaemfc
subjects viii improve rapidly when pal
arable and d1gesuble fats are introduced
into their diet in amounts as large as they
can readily assimilate.
COOKING FATS.
Another point in favor of vegetable fats
is that they can be taken into the svs-
TEN unchanged by the process of heat
and are therefore more digestible and
valuable food Animal fats ON the
other hand, can not be eaten in an I1n-