The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1909-01-22

" W tohnt. luc btAtCu vi Nuith
toast. zwieback. or rusk, chiefly con
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 It is much su.
perior to fresh bread-so far as the
supply OF heat and muscular force is
concerned only. Crackers are inferior
TO toast, especially II soaked In soup
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 not
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 pro
life source of dietetic troubles.
One may be eating sufficient albu-
men, starch, fat and sugar, which con.
stitute IS per cent. or more OF all
solid nutriment the body needs, and
yet may become weak. sickly, ineffi'
cient and finally die for lack of proper
nourishment. For perfect nutrition
We must have In the blood, in add.
ton: Potash, sodium. phosphorus,
calcium, magnesium. iron, sulphur,
chlorine and fiuorine
Potash is essential in every part
OF the body. but especially in the
brain and nerve centcrs. In all nerve
disorders II is found to be deficient in
the blood. Perhaps the quick wit
Of the Irish is due, partly. to the
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 best
sources of potash are: Beans. pota'
toes. peanuts. wheat, lettuce, prunes.
cucumbers, meat. walnuts.
Sodium is found in every tissue OF
the body. Without It the processes Of
nutrition could not be carried on.
Sodium Is one of the elements OF com
mon salt, but It Is not necessary to
eat salt to get chlorine. Many careful
investigators. including n physician
Of my acquaintance who has studied
the subject assiduously for many
years, say that common salt Is In
| furious. Certainly the average per
son eats far too much of II, weakening
the kidneys and exciting the delicate
organism. | have demonstrated that
there is enough sodium and chlorine
| IN peanuts and wheat
The best sources of sodium are:
MIX, spinach. wheat, lentils, barley,
carrots, potatoes, cabbage, figs, ap-
| pies. eggs. nuts.
Sulphur seems TO be very important
| In nutrition. for the average body con
| tains about three ounces OF II. Mira
| Squeers discovered that when given
In crude mineral form 1t has an effect
| opposite to that which It is probably
designed to serve Its best sources
of natural supply are: Potatoes. beans.
horseradish, peanuts. figs, lettuce,
olives, barley. milk, meat, eggs, oats
wheat White -four contains none.
Iron is a very necessary element in
the blood White bread contains
none OF X, milk a small percentage.
The foods richest In iron are: Len
ills. lettuce. peas, figs, nuts, rye, wheat,
apples. grapes, prunes. oats, onions.
Calcium is very necessary for the
formation OF bone, especially In chill.
drcn Its best sources are: MIX,
figs eggs, cocoanut, beechnuts, onions.
wheat, rye, meat. potatoOJ. corn.
Chlorine is necessary for the forma'
ton OF gastric fluid, used In digestion.
Il also has an important influence in
the oxygenation of the blood Its
best sources are: Milk, cocoanut, let
tuce, nuts. cabbage, potatoes. eggs,
corn. beans. meat. fish, wheat. Fine
white -four contains no chlorine.
Silicon gives hardness to the bones
hair, nails, etc. It's best sources OF
supply are: Lettuce, cabbage, figs
oats, barley, wheat nuts.
Fluorine seems to give elasticity to
the veins and muscles. II is best sup
piled by lettuce potatoes. figs. onions
nuts, milk, wheat, rye. olives, apples
grapes.
Magnesium is always found In tho
blood, though there Is some doubt az
to its office. Its best sources are
Nuts. beans. wheat. milk. oats, corn
lettuce. rye. potatoes.
Phosphorus Is essential 10 the
growth of the cells Brain and nerve
energy seem TO depend largely upon
the supply OF phosphorus, 1t is very
important to supply ample phosphorus
In the food of growing children and
brain workers. Qne.twelfth OF the solid
matter OF the brain Is phosphorus
The old theory that fish supply an ex
traordinary amount of phosphoru!
seems not TO be well founded. Tn,
foods that best supply phosphorus are
Beans, peas, milk. wheat rye. corn
eggs, nuts, potatoes, meats, fish, figs
carrots, cabbage,
II is now clear that all the elements
OF nutrition are supplied by bread
nuts, fruits, milk and meat. II one II
satisfied that meat is injurious HI
can gradually eliminate that from Mi
| dietary I have ahown in n nravic.,