Arizona republican., 1911-07-29
MEDICINAL VALUE OF FOODS.
How Things We Eat May be Made tc
 Take the Place of Druqs.

There may be both value and nov city in the idea of eating ham, chick en wings, bread and butter and fish instead of swallowing nasty medicine when you are feeling out of sorts, says the New York World The idea comes from Prof. F. x Gouraud. formerly chief of the laboratory of the medical faculty, Paris, who has been making most interesting study of the me dicinal value of various articles of everyday food.
 Suppose, for instance, you are troub- led with heart disease or rheumatism or something is the matter with the circulatory system. the kidneys, liver or nervous system. Dr. Gouraud says you should not eat butchers meat. but you can eat ham. Because it is finer and shorter in fibre, ha mis easier to digest than butchers meat. We are told, too, that ham forms a valuable food medicine in cases of dyspepsia. He urges all those who suffer from dyspepsia to avoid the juicy red beef steak for breakfast or lunch and order ham instead.
 
 for everybody affected even in the slightest degree by lung trouble, the French scientist prescribes eggs. par ticularly the yolkS. not only as food, but as a medicine. He says that the yolk of a fresh egg has a distinct de- terrent effect on the growth of the tubercle becilli in the human system. Six eggs per day, is considered ample to serve as both food and medicine.
 For the invalid who may not care for fresh eggs served in the ordinary way-that is, boiled, pOached or raw the following recipe is recommended:
 Beat up the yolks of two eggs with one ounce of powdered sugar until the mixture whitens; add a glass OG hot water, stir brislIly. and then add one or two teaspoonfuls of good brandy. Drink as hot as possible
 For people of rheumatic tendencies two soft boiled eggs with bread and butter are recommended as making up about one sixth of the average daily allowance of food such persons should allow themselves. The addition of hot butter in preparing fried eggs. scramb- led eggs and buttered eggs is condem- ned because the butter detracts from the digestibility of the eggs.
 Dr Gouraud failed to find any me dicinal value in the fancy omelet. He says that unless you have very strong digestive organs you will be wise to avoid meat and bacon omelets and the "omelet and rum"
 The use the digestion can make of eggs depends largely on their method of preparation. The raw egg is most nourishing, but not everybody can eat raw eggs.
 Beef. we are informed, has an unde- servedly high repute as food. Its sole merit from the alimentary standpoint. says Dr. Gouraud, "can only be that it supplies within small compass comparatively large amount of assim- liable nitrogen.
 Tt has assumed an exaggerated im- portance on the table of the wealthy. Heavy meat caters at first experience a sensation of comfort, but soon begin to feel uneasy and sluggish with a craving for more-i. e., renewed stimu Iation. Meat has no staying power and leads to overating and gluttony.
 The mental worker needs little meat according to Dr GOuraud. How of- ten" he says, do not writers after a heavy meal. especially if it consists largely of animal food. complain of that sluggish, drowsy feeling which