Belding banner. (Belding, Mich.) 1889-1918, 1917-01-31

1t is not the aim of this paper to
give anything new and startling in
the relationship of food to health.
These subjects have been before us
so much in the last few years that
the underlying principles are known
to all. 1t is, however, a subject
which opens to us field for careful
study where time and material will
permit.
DR.. White, Dean of the Home Eco.
Monies Department of M. A. G. is
quoted as saying that SO per cent of
all girls become homemakers at some
time. To many of these the subject
of food and health has been entirely
secondary. These two factors I'M
doubtedly slid much toward introduc-
ing the study of domestic science
into our schools, and it is to be hoped
that more of our schools will see not
only the advisability but also the nee
essity of offering this subject.
There is perhaps no question which
presents itself to us as homemakers
more frequently and more determin-
eddy than the question of the health
and nourishment of our family. Be
sides the physiological phase of the
subject, we all realize the vast inn
portance of the economic study. The
time of little thought regarding the
eggs we use for the family break
fat has passed, if there are more
than one or two to be fed. One au-
thor on foods says eggs are cheap at
! IL cents, at 10 cents fairly cheap, but
are expensive food at 25 cents. What
would he say if he must consider the
cost at nearly twice the last named
price? But no matter how great the
economic problem may become, the
bodily needs for the day must be sup
piled, and she who can meet this need
without being lost in sea of high
prices is indeed a servant worthy OF
her hire.
Influenced in great degree by GUS
tom we usually eat three times in
twenty-four hours. But how often
for social enjoyment, or Ito fill mp
few idle moments, this number be-
comes four or five. DR.. Lena Sadler
of Chicago speaks particularly of the
thoughtless way in which many over
work their systems duriny the sum-
mer months. A dish of ice cream
with its accompanying fruit juices,
DR.. Sadler affirms, contains enough
nourishment for a whole meal at
that time of year We would not
think of eating four or more regular
meals, yet how often we do this If 1T
is presented to US in the form of a
cool, attractive dish.
We must all get from our food
enough tissue-building material to
build and keep in repair our bodily
machine, and enough fuel for warmth
and work. But individuals differ in
the amount they require. Horace
Fletcher proved it to be entirely pos
sible for him not only to be properly
nourished but even for health to be
restored by thoroughly insalivating
the small amount of food taken. This
would lead US to think that undoubt-
edly we all of us eat too much.
If we were to limit our food it
would be necessary to consider care
fully before adopting a new diet. Not
long ago a physician performed GER
tain experiments, the result being
that he claimed to have fully develop
ed in himself certain diseases by liv-
ing entirely upon a chosen diet. Then
by entirely changing his food he
claims to have positively cured these
developed diseases. Whether or not
this is possible in the case of some
of the so-called incurable diseases, is
a question. Certainly none of us
need have fears of their being devel-
oped from a sane diet, but the truth
of this can be seen in part in the
case of tuberculosis. The person who
does not take fat enough in his food
often has to supply it through the
use of prepared oils. The statement
was made by one of the examining
board of the Howell Sanitarium that
the person who can and does eat fat
meat is in no imminent danger of
tuberculosis. 1t is the person who
continually excludes fat from his diet
who is most susceptible.
Many would recommend eliminat-
ing meat from our diet and point to
certain well-known advocates of this
theory. Indeed we would all covet
the health and strength of DR.. Kel-
logg, but we are not all students of
the subject enough to supply for our
bodies the amount of substitutes
needed to take the place of the meat
we eliminate. 1t is said to be nee
essary for a man doing laborious
work to eat one peck of white pota-
toes daily to provide this nourrish-
ment, If it were to come from that
: alone. But eggs and milk, and its
products will supply these essentials
and are without question better fol
} us than to eat meat to excess.
Scientists class foods as (1) pro
teids--Meats and their substitutes
} which are tissue builders, (2) carlo.
! they are Of great health value. A
! noted scientists says: "A diet of pure
! protein. pure fat, pure starch, pure
sugar, from which the mineral mat
! ter has been refined or processed out
however great its heat value, will
produce death quicker than no food
, at ALL" Fortunately for us we are
not forced to live on such diet
Minerals are formed in all natural
foods such .S as milk eggs, vegetables g
. and in fact in nearly all food. It IL
the refining process which takes them