The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1915-03-27
EAT POTATOES EVERY DAY FOR
HEALTHS SAKE.

The consumption of potatoes is
growing less every year. Why is not
clear, but many things may enter into
the question. People maybe firing
of this common food prepared in old
fashioned ways only. They may not,
probably do not, understand its great
value as a food. Very likely some
believe that potatoes are hard to di-
gest, others that they are fattening.
City markets may charge too much
for them at times. Millions prefer
meats and pastry.
Now what is the truth about the
food value of the potato? DR.. J. H.
Kellogg, superintendent of the Battle
Creek S~anitarium, Battle Creek, Mich,
is one of the best authorities on food
in the world. He has written one of
the best articles about the potato and
we have taken from this article the
following figures and facts, much of
the latter expressed In his W Ian
guage: Do you know that one pound
of baked potato or n and a fifth
pounds of boiled potato are equival-
ent in food value to 5 7-8 ounces OF
boiled beef, l pound of chicken, l IL
pounds of Goldfish, 2 Ia pints of oys-
ters, A pints of CLANS lin shelly, a IL
pints of beef juice, 10 pints beef tea,
" pints whole milk, 3 pints SKINNED
milk, 8 eggs, 8 ounces baked beans,
Z ounces bread, l "a pints oatmeal or
corr meal mush, l 1-3 pints hominy
(cooked), l pint rice, 1 pound of ba-
nanas, 2 pounds parsnips ~(cooked),
l pound green peas (cooked), 3 pounds
beets Cooked, A pounds boiled cab
1890 ~o,,,Ic-x o 1ichaC x mounds tn-
matoes, 5 pounds turnips ~(cooked),
6 IL pounds cucumbers.
Steamed or mashed potatoes digest
in two or three hours, but roast beef
requires four or five hours-twice as
long.
In all cases, the starch in the pota-
to digests more easily and is appro-
priated by the body more readily
than the starch of wheat, corn and
most other cereals, in some cases in
less than one-sixth of the time.
Potato Cruel has been found, in
Germany, to be of great service in
feeding infants and invalids-is much
better than corn-starch, arrow-root,
etc.
One-fourth of the weight of the po-
tato is food substance, nine-twentieths
builds tissue, and three-tenths are al
kaline salts. Of fat there is almost
none in the potato-in preparing it for
food this fact should be remembered
and the lack of it made up by adding
cream, butter, etc. The idea that po-
tatoes are ~fattening is all wrong. The
alkaline salts are mostly potash, and
their lob is to keep up the alkaline
condition of the blood. This is neces-
sary because a lowering of this con-
dition is one of the chief causes OF
the rapid increase in chronic diseases,
deaths from which have doubled in
thirty years and in that time have
amounted to 100000 lives. Meats
form a great excess of acids; cereals
tend toward the same thing. The al
kaline salts are needed to balance this
condition. If this country would eat
four times the amount of potatoes 1T
would mean the saving of thousands
of lives annually and an incalculable
aranunt of suffering from disease.
The potato is Cor would be if you
would eat more) of immense service
as q food remedy for b~iliousness,
rheumatism, govt, etc. The freer use
of potatoes and less meat would per-
haps do more than any other n
thing to stop anemia. Likewise In
checking the disease known as harden
ing of the arteries, a disease which
causes apoplexy and is associated with
Bright's disease and various forms of
heart trouble.
The potato, buttermilk and oatmeal
diet of the Irish has developed n of
the most sturdy and enduring races of
men to be found anywhere.
The truth is that we do not eat
enough potatoes. This is especially
true of city people and those in large
towns. This valuable vegetable a
be prepared in hundreds of tasty
dishes, all easily digested and health
full in results. And cheap, too; two
hundred people could probably get a
carload delivered in your town for
$3.50. In no other way can you re-
duce the high cost of living and still
- .1z,,14. 80 xvot1 UuIthl nnfntnnG