Daily capital journal. (Salem, Oregon) 1903-1919, 1917-04-05
Health Expert Discusses
Foods ad Food Values
Foods and Food Values

Audiences increase daily at Y. NJ. c..
A. ehautauqua health lectures in First
Congregational church. Subject of the
lecture Friday 2:3O by ]. c. Elliott
Foods and Food Values. This lecture
will consider combination of foods,
and balanced ration.
}. G. Elliott says in discussing food
problems, "The food supply Of the
body if properly selected will produce
health and vigor Of life. 1t will pro-
duee energy, strength and endurance
for the daily task. Debility, weakness,
languor and fatigue do not belong to
our bodies, they are the product of
lpoisons generated from an excessive
food supply, wrong combinations Of
food, or the lack of a balanced ration.
/ Our most wholesome foods become poiS-
Ionous when taken in excessive quanti.
ties. The great mistake of the average
individual is that he supposes he must
have Il large amount of meat, eggs, or
fish to do heavy work without fatigue.
The foods that produce energy and en-
durance are the fats and sweets, not
the meats
Foods as Medicine
Many of our foods have great medic
inal qualities. Our food supply is large
y responsible for the health or disease
tof our bodies. Rheumatism, torpid liv-
er, kidney diseases, and heart trouble
are practically all the product of im-
proper selection of the food supply.
The excessive use of the protein foods,
meats, peas, beans, cheese, eggs, fish
and nuts are chiefly responsible for
rheumatism and heart disease, as well
las kidney trouble. The kidneys are the
greatest sufferers from excessive pro
tein food as they generate an excessive
amount of uric acid which burns out
| the delicate sewage of the kidneys, and
Ipoisons the entire body with the dead
ly uric acid. The poisonous foods also
aid i'll production of rheumatism, name
lly, vinegar, excessive use of salt, pep
per, chillies, spices, and all condiments
land highly seasoned foods. Dairy prod
ucts milk, cream, butter and cheese,
are the great mucus forming foods of
the body, and must be eliminated in
eases of catarrh Mineral salts, raw
lettuce, celery, onions, cabbage, cucum-
bers, tomatoes, are all blood building
foods and should be used daily by all
CLASSES, one vegetable at a meal when
selecting raw vegetables. These purify
the blood.
Food Values of Fruits
The food value of fruits has been
largely overlooked in our food supply.
The fruits constitute our richest and
most wholesome food supply. The cook
ed fruits are always wholesome and
will agree with almost any selection
of food. Some cooked fruit should be
furnished with every meal Raw fruits
Iare wholesome but do not agree with
all classes as well as cooked fruit. Raw
fruits and raw vegetables must never
be used at the same meal as they will
produce acid stomach and gas pressure.
Fruit juices are among our most valu
able food products They are usually
discarded or rendered unwholesome by
Transforming them into jellies OF jams,
they then become too rich for the stom-
ach and carry too large an amount Of
sugar.
Natural Sweets From Fruits
The average individual uses double
the amount Of artificial sweets that
health permits. The percapita consumn-
tion is 50 pounds annually. This po-
duces kidney diseases, especially dia-
betes. 1t also produces torpid liver.
Our largest amount Of energy and an
durance is obtained from dried raisins,
dates, prunes and figs. These are es-
pecially recommended for children in.
stead of sugar and candy, Their bodies
demand sweets, but the natural sweets
are the best, All these problems are
discussed in the lecture subject Satur-
day 2:30 Relaxation and recreation in
health building. Admission free.