Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-11-27
VEGETABLE FATS IN NUTRITION.

| From Whatever
derives a sufficient amount or proteeiio
| food, whether furnished by meat; nIth.
eggs or cereals, there Is sun a In,,St b..
| supplied by fats, sugars ana starch. Inc
/ proportion must, OF necessity. VAN " t aJ
| y according to the climate occupstlon anu
| many other circumstances In cle arctlc
regions the required ratio OF rats is mu ITI
| perature and furnish resistance to extreme
| cold. Consequently. the proportl3h ~. 81
| warmer climates The starches are not
| equal to administering to the function or
| tissue building and repair as are the 1a'S'
Animal Fats.
| That vegetable and not animal fats are
/ necessary to the physical Wen pelng Is
conclusive TO all VINO sta 10y, aUous @MsHv
possess knowledge without the reason
that is they 90 not knf" b wy trnihs tRSt
| may work US more harm than gooo. fSr
example, We know that the meat az, OF = Inc SnS
| and we Immediately conclude, therefore.
| that the very fat ANNA! VIII turnisn Us
with the greatest percentage OF nourlSh5
ment inasmuch as we get both fat and
nitrogenous substances: In buying the
| 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 minute
subdivisions between fiber, where It is
\ not recognized as fat, is the most whole
| some meat.
The Purpose of Animal Fats.
| We know that fat people and fat animals
the thin ones. This does not prove, how
| ever, that by eating animal fats the hu-
DURANGO TO any great extent. The chief
purpose of animal fat is, not to benefit
duce to the creatures comfort The f IA.
| is stored in its body for the same economic
purpose as necessitates this provision in
the human system; to supply force and en-
durance as well as to guard against the
waste of vital power.
In the minds of many it seems that the
design
in the animal is for no other purpose but
cook With plenty of grease with Which
she may recklessly and lavishly SOW the
seeds of indigestion and future misery.
Fats from the Vegetable Kingdom.
The animal derives its supply of fat from
the vegetable kingdom and not second
hand. as we do. II seems strange that in
fer the s~ unciean product Of the packing
houses for no better reason, ofttimes, than
at a Comparatively low price. They do
not know how greatly they oblige the
able material off his hands, enabling him
and also the doctors to live we'll from the
buyer.
The sources of the pure vegetable. fats
are just as prolific as are the animal, be
for the single purpose of bodily nutrition.
whether applied inwardly or by outward
they would be even cheaper than animal
fats, If the demand was more general.
vantage over animal fats, Is they are nat
urally entirely free from any bacteria or
germs of any sort which are always liable
TO be found lurking in fats of animal ORR
gin.
Nut Fats.
These are included in the list of fats
from Vegetab BILE sources. They have but
very recently gained any considerable rec
Ognition, which is strange, considering the
Importance of nuts as oleaginous food.
The nut fats do not readily become rancid,
as presented in their natural form in nut
foods. properly prepared; or in the fats
and like elements are eliminated by a
careful refining process. Nut and vege-
table fats when sweet and fresh cannot
in any way interfere with the digestion
of other foods as the animal fats will.
These facts coupled with many other
features in their favor make the vegetable
those of delicate organism we'll as the
robust. Delicate children and enaemic
subjects will improve rapidly when pal
atable and digestible 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 sys-
and are therefore more digestible and
valuable as food. Animal fats on the
other hand cannot be eaten in an un-
cooked state. And granting that they
vegetable fats. II they are improperly
cooked they are highly irritating to a deli
cate stomach. Heat must soften the Gel
lular fiber structure which incloseS the
digestion. II just the right degree of heat
is not applied the object is not accom-
plished. Too frequently such a high tern
perature is applied the fat is scorched and
thus rendered totally unfit to give anyone
a food. Vegetab BILE fats do not scorch east
Iy, as they reach the browning point for