The Norfolk weekly news-journal., 1911-01-27

l'Cats and dogs should not be allowed in
the kitchen, and the less they are in the
house the better They are excellent
germ carriers"
NAL and reasonable. People fall into
strange habits with regard to food, and
II such habits lead to an i'll balanced
diet they should be corrected. For eX-
ample, milk. eggs ana bcefStcak all
consumed at the same meal show
lack of the sense of proportion as well
as OF food values. \ variety of foods
all of the same class indicates lack of
resource and ingenuity on the part of
the housewife or steward and may
lead TO much digestive trouble. not to
speak of graver ills, and ruined dispo.
sitionS
Food for each meal. therefore. should
be selected with Il due regard to its
palatabiity. digestibility and nourish
ing properties. Remember that Il
steady diet must contain protei3s,
carbohydrates sugars. starchesI and
fats; also minerals MIX contains all
OF these elements and taken in sutii-
cient quantity will support life, but it
is not a very desirable food for the
healthy adult who can eat mixed
diet. Meat. poultry. game. fish and
the leguminouS vegetables tpeas. beans.
lentis, etc.l are rich in proteid. Po-
tatoes, cereals and many vegetables
contain carbohydrates. Fats are sup
piled by butter. Fat of meat, lard, etc.
The various minerals required are
found in the food constituting a mixed
diet and in addition common salt
(which is not salt, by the way, but
a compound Of sodium and chlorine)
is taken freely for seasoning purposes.
Right here ii may be stated that salt
is usually taken in excess. One easily
falls into the habit of taking a little
more salt until ordinary and proper
quantities fail to tickle the palate. In
eases OF chronic disease a salt free
diet is often beneficial, and it is prob
able that most of us eat far more salt
than is good for us.
An effort should be made to combine
all OF the elements above mentioned
in the daily dietary, varying the bill
of fare SO that each meal may pos
sess some attraction of novelty and
provide normal stimulus to digestion.
According to one authority the ratio
of nitrogen TO carbon should be as
TO 10. 1t will be observed that n
large excess of vegetables or carbo-
hydrate food is required to maintain
this balance. The general rule may
be followed. therefore. of meat about
once a day and certainly not oftener
than twice, heterogeneous vegetables,
such rs peas and beans, at meals
where poultry, game or light meat por,
ton is served; salads and green vege-
tables to accompany heavy meat por-
ton.
Fresh Food tho Safest.
Some families insult their wonderful
digestive mechanism with steady
diet Of delicatessen atrocities or innu.
tritious canned foods when a little
more energy and ingenuity would en-
able them TO secure a meal Of fresh
nutritious and appetizing food. The
tendency to run to the pantry for Il
can of sardincs or salmon, instead OF
cooking chop or fresh fish or pro
vidng nutritious cold meats or salads
is responsible for a certain amount OF
American dyspepsia.
Some one has said that "A chatting
dish is a frying pan that has got into
good society" We boldly maintain
that the frying pan has no business il
good society.
Greasy filled foods will continue t
upset" the digestion Of countless
Americans until natural selection has
eliminated the frying pan users, "Ou
of the frying pan into the fire. is {
good axiom. The food prepared in tn,
frying pan would better go into tn,
fire than into our Stomachs, where 1t Il
very likely to set mp fire in the shape
OF acute or chronic indigestion. II YOU
must fry, make it dry" fry. No
only is II difficult for the gastric juice
to penetrate aud act upon food that Il
thickly coated with grease, but an eS
cess of fat spread out over the linini
Of the stomach retards the secretion o
gastric juice.
Protection of Food.
The article Of food most likely TO b