The Jasper news., 1908-02-04

If all the elements necessary for the
body's nutrition are supplied, there
will be no desire for some unnatural
food. We know that one who is eat
ing a few slices of whole wheat, rye
or corn bread and fruit at separate
meal, can not suffer for lack OF any
nutritive element, even II he eats no
nuts or does not drink the glass OF
buttermilk before retiring.
Corn contains more oil that wheat
Corn meal is light and has bene-
fetal effect upon elimination. 1t is
more heating than wheat.
Oats Is the richest of the cereals.
1t contains more fat and more min
eral salts than wheat, but its starch
cells are encased in coarse cellulose
fibers, so that it must be very thor
oughly cooked to make its starch di-
gestible. The rolled oats are pref
cradle to the steel cut.
Rye contains less mineral matter
than wheat, but its starch is equal
to that of rice. Artificial digestive
tests showed 1t to be IL times more
lows that the objections urged against
fine wheat starch bread do not apply
to rye bread. The starch Of rye bread
is practically digested beyond the dam
ger of fermentation. No doubt this
explains the superior health of those
who live on rye bread. The Roman
gladiators were fed on rye, wheat and
corn.
Now, considering the peculiar fea-
lures of corn, rye and wheat, 1t is ev-
ideRt that a much better bread could
be made from combination of these
than from either separately.
The mixture of little corn meal
and wheat with rye makes the bread
lighter and more laxative.
Bread should be cut into slices and
allowed to dry to some extent at
least before being eaten. The less
soft cereal food is eaten the better,
especially for children. The tendency
mastication. The teeth, however, can
be properly developed and maintained
only by eating hard food.
The objections urged against fresh
white bread do not apply equal
ly to toast The starch of which
sists has been largely converted into
sugar by dry heat. This Is easily
digested, being open to the action OF
the digestive fluids. Hence for per
sons of weak digestion 1t is much SUI
perior to fresh bread-so far az the
supply of heat and muscular force is
| concerned only. Crackers are inferior
to toast, especially if soaked in sour
or other liquid.
Entire wheat bread is not adapted
to toasting. its albumen being already
too much coagulated for the best nu
| triton. Evidently cheese should moi
be toasted. Boiled potatoes are the
better for toasting so far as the starch
element is concerned, providing no fat
be used. Fried potatoes are a pro
life source of dietetic troubles.
One may be eating sufficient albu
men, starch, fat and sugar, which con
stitute 95 per cent. or more of al
! oOiiu lIS uOuy hCSlo, dhN
yet may become weak, sickly, inen
cient and finally die for lack of proper
nourishment. For perfect nutrition
we must have in the blood, in addi
ton: Potash, sodium, phosphorus
calcium, magnesium, iron, sulphur
chlorine and fuorine.
Potash is essential in every par
of the body, but especially in thu
brain and nerve centers. In all nerve
disorders 1t is found to be deficient ii
the blood. Perhaps the quick wi
of the Irish is due, partly, to thu
abundant supply of potash and phos
phorus they have got for centuries
from potatoes and wheat, which form
so large part of their diet. The bes
sources Of potash are: Beans, pota
toes, peanuts, wheat, lettuce, prunes
cucumbers, meat, walnuts.
Sodium is found in every tissue o
the body. Without it the processes o
nutrition could not be carried on
Sodium is one of the elements of com
mon salt, but it is not necessary t.
eat salt to get chlorine. Many careful
! investigators, including a physician