The Bridgeport evening farmer., 1916-10-02
PUBLIC OPINION
70. the Editor of The Farmer:

To. the Editor of The Farmer:
 Dr. John H. Kellogg in his paper, Good Health Cattle Creek, Mich.) has an article entitled: Who's Your Milk man?"
 A precaution in summer, urged by Dr. Kellogg, is to make sure that milk is uncooked. He is not in favor of pasteurization-that is, heating to temperature of 158 degrees F.-which he regards as destroying certain val uable properties. The boiling of milk modifies in a harmful way nearly all it's ingredients and reduces its nutr1- tive va1ueA, Further:
 Man has been defined as a cooking animal and for ages the culinary art has been highly cultivated and made the means, not only of utility, but of harmful luxury.
 Through modern scientific research, we are coming to know that notwith- standing it's great service to the hu- man race, the art of cookery has asso- ciated with it many perils, one of the greatest of which, though the most re- gently recognized, is the destruction of certain vital elements, which so mod fly the food as greatly to impair its nutrient value.
 Fresh milk from the bovine font, with it's rich store of vitamines and enzymes, with the finest quality of protein for brain and muscle building, salts to stiffen the bony framework and to brighten the vital fires of the body is al natural product.
 ''Not only is it not improved by the art of cookery, but it is actually dam aged by it and rendered incapable of o1xyi, s,, 1,; ;o1, subtle elements which are essential to good nutrition.
 "A word should also be said about how to take milk. It should be eaten, not swallowed as a beverage.
 "All foods need to be masticated. The calf and the nursing infant chew. milk. The movements of the jaws and the sucking movements executed by an infant in nursing induce an abund- ant flow of saliva, which, mixing with the milk, properly dilutes it, and to a high degree promotes its digestion.
 Milk when swallowed rapidly as a beverage is likely to form in the stom- ach large and hard curGs, which are very slowly digested. Many persons who e1ffer from taking milk in this way nagine themselves to be unable to take milk, and so abandon it's use.
 Milk should be slipped slowly and with a sucking movement of the throat, so as to secure a liberal ad- mixture of saliva. By this means the formation of hard, indigestible curds may be prevented.
 Milk also must be taken in right quantities and in right combinations. It cannot be denied that milk digests better when taken by itself or in very c D1 h ina xxyho with a large variety of other food stuffs.
 '1n some instances a large quantity of milk is more easily digestible than a small quantity. When the stomach produces a large amount of highly acid gastric juices, the curds formed when small amount of milk is taken will be large and tough, whereas if a larger amount of milk is taken, the curds formed will be smaller and also softer
 Tt is, of course, impossible for the stomach to make gastric juice that is at once suited for the digestion of meat and for the digestion of milk.
 When milk is largely used as a nu- trient, the rest of the diet should con- siso chiefly of fruits and vegetables for the reason that milk contains an excess of lime and is deficient in pot aSn ana soda, which are necessary for perfect human nutrition. The last named elements are abundant in fruits and vegetables, and particularly so in the potato.
 "A diet consisting exclusively of milk and cereals is less satisfactory. Such a diet often gives rise to scurvy in infants. Cereals are deficient in the alkaline elements that are needed to neutralize acid products developed in the body"
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