Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1920-07-01
MILK Is A GREAT
FACTOR IN HEALTH
BY E. v. M'COLLUM, Formerly With
Agricultural Experiment Station,
University of Wisconsin.


world may fairly be said to be the
prevalence Of the consumption OF dairy
products. 1t is unfortunate that the
name of the first man or woman to
practice keeping dairy animals is not
known in order that we might do him
or her honor.
Adequate diets cannot be made up
entirely Of seeds even though several
kinds be taken together, but cOmbina-
tons of leaf with seed prove much
more satisfactory.
The dietary deficiencies of the seeds
of the most important cereals-Wheat,
oats and corn, are threefOld, and be-
fore growth and prolonged wellbeing
are possible the protein mixture which
| builds tissue must be supplemented
so as to enhance it's food value, the
fat-sOluble unknown must be increased
in amount, and certain salt mixtures
must be added
Two facts should be emphasized
here: First, the fallacy of the doc
trine which has been many times
preached that in eating whole wheat
| or other whole grain, we could feel
certain that all the elements neces-
sary to the preservation of health are
combined in just the right proportions
by nature to form an ideal food for
man
Such statements have been frequent
| in the utteranceS of authorities" who
condemned the milled products as
preiudicial to health, and eXtOlled the
dietary of natures unbroken package,
the entire seed. Numerous carefully
controlled experiments with seeds fed
| singly and in combination have clear
| ly demonstrated that natures unbrok-
en- packages are for man as deceptive
| as some other unbrOken packages
which have come inlC our hands. They
are not what they are purported to be.
Seeds are perfectly good foods for
the plant, but for animals they are
| good only when combined with such
other foods as make good the def
ciencies The leaf possesses peculiar
| properties which meet these require
| ments.
Milk Is Best Supplement.
We may now consider in detail the
| dietary relationships between seeds
and some Of our other more important
| fOodstuffs. Of first Importance as a
supplement to grains is milk. Cows
milk is not as is so frequently assert
ed. an ideal food for the human ami
NAL. It is the nearest approach to
an ideal food which we know. Milk
alone is not so satisfactory as a single
| diet after the first year
The combinations of grains with
! milk and fruit in which about Is per
cent Of the energy (calories) is fur
nished by the grains and 25 per cent
! by the milk are highly satisfactory as
the mineral deficiencies Of the grains
and furnishes a liberal supply of the
| fat-sOluble unknown. Fruits furnish
some energy but are important be-
! cause they furnish mineral salts and
| roughage.
Adequate nutrition on a strictly veg
| etarian diet involves combining seed,
| leaf. tuber and fruit Care is especial
| " necessary during the winter season,
| when but limited number Of the best
| keeping green-leaved foods are avail
able. Therefore, every effort possible
should be put forth to save green-leav-
| ed foods for winter use and a WORD
NAV be said as to the possibility OF
making use of many leaves for vege-
| tables. 1t will be remembered that
| the leaves are very rich in the dietary
| essential, fat-soluble A, the growth
| promoting substance in butterfat
Leaves are usually found on the table
! In the form of green's or salads. Those
| which are most commonly used for
| green's are spinach, cabbage, beet and
turnip tops, dandelion, Swiss chard.
and in many localities water cress and
| lettuce. Those which form the basis
! for many kinds of salads are lettuce.
water cress, endive, and cabbage Any
| Of these may be preserved by canning
| or drying, as heat does not seem tC
| destroy the value of the growth stimu'
! lants.
Skim Milk Is Useful Food.
Where skim milk can be obtained it
will afford one Of the foods that is
most important in the family diet. The
| creamed gravies such as creamed cod
| fish. dried beef creamed chicken, are
valuable because of their high protein
value There is the least possible
waste in dishes prepared in this way,
! They are meat offenders. Cream
| sauce using different proportions OF
| thickening agents can also be used for
creamed toast, scalloped dishes, cheese
sauces. pudding sauces, salad dress.
! ings, croquettes and souffies.' Cottage
cheese should be used in as many ways
as possible in the diet, as in salad and
| sandwiches.
Every housewife knows Of the very
palatable dishes which can be made
| by using the white sauce as a basis.
Skim milk can be used to good advan-~
| tage in making this sauceTACreamed
soups with thin white sauce as basis
|