Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-06

ProPeT COOKING ana serving OF t0OC
plays an important part in either the
building up or reducing of weigh
to a desired average.
AS rule stout people seldom
realize that they are eating food that
Is entirely unsuited to them; and
not only do they love starchy and
overrich foods, but also they fire.
quently consume a liberal portion of
sweets.
Now unwise eating seldom pro-
duces its effects at once. When no.
ticed, the body is already burdened
with heavy layers of fat, that not
only cause their bearer to be dis
tressed and uncomfortable, but also
cause disease.
Not all of US can eat every food
that is put before US, but we can so
arrange our menus that we will be
able to balance the diet and in this
way supply the body with just it's
required needs.
Eating over-large portions of rich
desserts, fatty foods and starchy
products causes these foods to turn
INTO a fatty tissue, and then be
stored in the body as adipose tissue.
SO, in order to get good results, the
person who wishes to reduce should
learn to thoroughly chew all foods.
BY this I mean chew the food very
fine, so that it will be thoroughly
mixed with the saliva and then flow
without much effort to the stomach.
You know that all starchy foods
are changed by the action of the sa-
liva into invert sugars; they then
go to the stomach where they are
thoroughly diluted with gastric
juices and finally passed into the in
testines, where the final processes of
digestion take place.
This form of starch is stored by
the liver and kidneys, and thus
passes out to the various tissues to
be held in the body as fat. To re-
duce this fieshy tissue it is necessary
to prevent the storage of more
sugars, starches and fats in the
body, and to cause that which is al
ready stored there to be gradually
consumed to prevent starving.
Many people who go on a diet for
reducing flesh in a few days COM
plain of great WEAKNESS, exhaustion
and gnawing hunger in the pit of
the stomach. A diet that cuts down
the supply of food with the intention
Of reducing is extremely dangerous
unless it is supervised by physician.
But persons who wish to make Wis
ible reduction Of flesh in time rang
ing from five to six weeks can do so,
IL they will learn the foods that cause
and feed these fesh-forming tissues
and learn to replace this with nonfat-
forming foods.
And summer time is an ideal time
70 accomplish reduction of flesh for
those who wish to try it.
A Series of Menus for One Week
Breakfasts
(D
Blackberries, about one-half cup
No Sugar or Cream
Soft Boiled or Poached Egg
Two Slices Of Toast (no butter)
Four Leaves of Lettuce
Black Coffee
(2)
One Half Cantaloupe
Three-Inch Piece Of Broiled Ham
Two Slices of Toast (no butter)
Four Leaves Of Lettuce
Black Coffee or Tea With Lemon
(8)
\ Juice Of one-Haf Grapefruit
& mo sugar.
Piece Of Broiled Fish
Two Slices of Toast (no butter)
Black Coffee
(D
Juice Of One Orange
4 Broiled Tomatoes
u Three Pieces of Bacon
! Two Slices Of Toast (no butter)
Black Coffee
II (6)
Stewed Huckleberries
(No sugar.
si Hamburg Steak (broiled)
Two Slices Of Toast (no butter)
" Black Coffee
~ (8
~ Stewed Peaches
mo sugar.
0melet
\ Toasted Whole-Wheat Bread
~ 1.-TWO slices)
l' Black Coffee
-,.
(O
Baked Prunes
mo sugar.
Creamed Beef, About one-Haf Cup
Two Slices of Toast
s Black Coffee u
what These Breakfasts Eliminate
The sugar and cream from fruit
and coffee and the butter from the
toast---all of which are fat-formins
foods. Toasting bread dexterizes the
starch and thus helps the digestion
Of this starchy product.
~ L.