The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1909-01-30

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
is to swallow soft food with little
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
toast, zwiebaek, or rusk. chiefly con-
sfsts 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 SUI
perior to fresh bread-so far as the
supply of heat and muscular force II
concerned only. Crackers are inferior
to toast, especially if 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 50 per cent. or more of all
solid nutriment the body needs, and
yet may become weak, sickIy, ineff1,
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 huorine
Potash is essential in every part
of the, body, but especially in the
brain and nerve centers. In all nerve
disorders it 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 I
so large a 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 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 it, weakening
he kidneys and exciting the delicate
organism. | have demonstrated that
here is enough sodium and chlorine
n peanuts and wheat.
The best sources of sodium are:
Milk. spinach. wheat, lenti1s, barley.
,arrots, potatoes, cabbage, figs. APP
1les. eggs. nuts.
Sulphur seems to be very important
n nutrition, for the average body con
aims about three ounces of it. Mrs.
squeers discovered that when given
q crude mineral form it has an effect
Ipposfte to that which it is probably
to serve. It's best sources !
I natural supply are: Potatoes, beans, +
orseradish. peanuts, figs, lettuce. !
lives, barley, milk, meat, eggs, oats,
Fheat. White flour contains none i
Iron is very necessary element in /
he blood. White bread contains |
one Of it, milk a small percentage. /
he foods richest in iron are: Len. &
lis, lettuce, peas. figs, nuts, rye, wheat, {
ppIes. grapes, prunes, oats, onions {
Calcium is very necessary for the
7rmatfon Of bone, especially in chill q
rem. Its best sources are: Milk,
gs, eggs, cocoanut, beeehnuts, onions, g
heat, rye, meat, potatoes, corn
Chlorine is necessary for the forna-
on of gastric fluid, used in digestion.
also has an important influence in
le oxygenation of the blood. Its
est sources are: Milk, eocoanut, let
Ice, nuts, cabbage, potatoes, eggs,
9rn, beans, meat. fish, wheat. Fine :
hite flour contains no chlorine.
Silicon gives hardness to the bones, !
air, nails, etc. It's best sources of
apply are: Lettuce, cabbage, figs, Il
ats, barley. wheat, nuts. :
F1uorine seems to give elasticity to
le veins and muscles. It is best sup
led by lettuce. potatoes, figs, onions, a
ITS, milk, wheat, rye, olives, apples, 6
apes. b
Magnesium is always found in the Il
God, though there is some doubt as Il
its office. It's best sources are: Il
uts, beans, wheat, milk, oats, corn, e
ttuee, rye, potatoes. a
Phosphorus is essential to the n
'owth OF the cells. Brain and nerve Q
lergy seem to depend largely upon a
Il supply of phosphorus 1t is very l.
lportant to supply ample phosphorus CT
the food of growing children and Il
ain workers. 0ne-tWeIfth of the solid Al
after of the brain is phosphorus. II
1e old theory that fish supply an ex- T
aordinary amount OF phosphorus 81
ems not to be well founded. The
DDS that best supply phosphorus are: N
cans. peas, milk. wheat, rye, corn, II
gs, nuts. potatoes, meats, fish, figs, NJ
riots, cabbage. ~
1t is now clear that all the elements =. =.
nutrition are supplied by bread, -
it's, fruits. milk and meat If one is =
f:cfnd that Y14oo4 ;cs i,,4I1rsc,,ex !, * "