New Iberia enterprise and independent observer. (New Iberia, La.) 1902-1944, 1919-12-20
VEGETABLE OILS ARE DESIR-
ABLE FOR COOKING PUR-
POSES.
Corn Oil is Best, Being Less Ex-
pensive and Most Palatable.

properties of the crisp green salad
with their mineral salts and tn
"fat soluble" vitamine.
Prof. McCollum, of Johns HoI
kins university, showed in his eA
periments that these were nece:
sary to the proper functionin
and even to the life itself of tn
subjects upon which he tried hi
diet tests. There are differen
kinds Of fats. Unless a fat Cal
be "split up" and properly take1
care of, it becomes a dangerou
source Of poison. This is true o
any undigested food. Fats which
contain fluid oil, such as olive OF
and corn oil, (known as Mazda,
on the other hand are easily d.:
gested. because they are already
in a fluid state and therefore be
come easily soluble in the diges
tive juices.
DR.. William Mayo in his presi-
dental address before a national
surgical society not long ago, de.
clared that the rapid increase of
cancer and ulcer Of the stomach
might be distinctively traceable
to the wrong choice of food and
the wrong methods Of preparing
food. This statement by DR..
Mayo has lately gained general ac-
ceptance and was amplified later
in San Francisco in his address as
president Of the American Medi-
cal association.
Very material interference with
digestion is caused by lard and in
digestible fats, which are largely
used in the south, in the prepare
ton of food, from the fact that
they coat over the food particles,
thus presenting the digestive jul
ces from performing their proper
func ton.
This condition is largely re-
sponsible for chronic irritation of
The lining Of the stomach and in
testines. and anything that causes
chronic irritation Of an organ orr
structure, tends also to produce
cancer or ulcer. e
Lard and animal fat which
burn at a low melting point, may
be extremely harmful, as the fat
tends to break up and form fatty
acids; these are extremely harm
full to the delicate lining of theI
alimentary tract.
Vegetable oils therefore, are the
most desirable Of all fats for cook
ng purposes. One Of the most
excellent Of these is olive oil, |
which has a burning point Of COOL
1egress-although corn oil does
lot burn until a temperature Of |
$50 degrees is reached-is even
'etter. In the present state of |
he worlds oil shortage it is much
ess expensive and perhaps more
,alatable than olive oil, as one
loes not have to acquire a taste
or sweet corn Oil, while olives
md their products do not natural
v appeal to the majority of Amer
can palates. Cheap grades of
'utter and especially rancid but.
er, is to be condemned due to the
act that the small amount of
protein which the butter contains,
las during rancidity undergone a
'orm of putrifc alton. From All
lygienic standpoint this renders
as Objectionable, as the use Of
my other product which has un-
lergone the same process of putri-
active fermentation and what
pplies to butter applies with
quail, if not greater force to lard,
'drippings" and other animal
ats.
On the other hand the high
turning point Of corn oil favo-s
he immediate soaring over of
neat. fish and other foodstuffs
hus keeping all the juices in the
God, it naturally enhances its
and the east with
which it is digested. For salad
DRESSINGS there is nothing more
wholesome than corn oil. It has
lso been proven by scientific ex-
'eriments ad bv experience of
lietatic and culinary experts that
orn oil is equal to the finest olive
Il in points of palatability and
lavor. Balanced ration" in
let is fast becoming a nation
vide question with the American
PEOPLE. and they are fact acquir-
n0 an excellent knowledge of food
'alues. One of the principal
hings we are learning is that 4
|efinite amount Of easily digested
il is indispensable to the proper
/