The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1920-04-22

tht ANrfuNt AmcflNan family has
not yet learned the hcalth-rivinr proc
perties OF crisp. Erecn salads. with
their mineral salts and the fat sol-
ublc ID" vitamiut. which professor
Mc'oilum. % Johns Hopkins Unlver.
sity. showed In Ills experiments was
30 necessary 20 the prupcr function
Ing, and even TO the nfc Itself nf the
subjeets upon whom he tried his diet
nu, there ale fats ana fats. Unless
u fnt can be ''spiit UP" and taken
care o. " becomes an actual source
u poison-as doe amy other under
digcstcd food.
Animal Extraordinarily mutton
aud iumb-ure almost impossible to
digest. unless one has an especially
robust digestive apparatus And oven
a iongshorcman cnnnot take care OF
The grease and lard-so generally
used la cooking ln America.
Fats which contain 0uid oil-such
AZ olive ol and corn oii-on the other
hend. are ousiiy digtstod. because
they are already iu "a fluid state. and
therefore easily become soluble In the
digestive juices.
Dr Mayo's Opinion.
In tact. as Dr. William Mayo de-
ciarcd, In his presidential address bc-
fore u national surgical society "a few
Ntara ago, tho rapid Increase OF cnn-
cor and ulcer Of tno stomach may De
unaflnctly traccnblc 10 the wrong
choice 81 food and 10 the wrong meth
@, OF preparing food. This statement.
which has lately gained general ac-
crptancc, Dr. Mayo repeated and ann
piificd later Ia Sun francisco. Ia hif
addfrsa AZ president Of tbs American
Medical Association. Lard ana indi-
sesiillc lqts, used largely Ia the pre-.
l~atraficn ~ food in America, coat over
Tho food partlcics, anu interfere NM
tcfiaily with digestion. They prevent
ur ready access Of Che digestive fluid
% the rood PARTICLES, aud thereby proc
ducc both orutg AID chronic dyapep-
f~in--whirh IN futn cuuscs chronic IL.
riintion Of the mucous lining OF the
stomach n intestints And any
tiuing thnt cauFes chronic ifruuou OF
an organ Or n structure, tends also
o. prouurc cancer o. ulcer.
Lard and animal Cot. which burn AT
q low melting point. may De extreme
Is harmful, na Tho Dat tends 10 break
up ANA form lrtty acids. Those are
irritating 30 the delicate lining Of the
~ulinicntary Tract.
seicrt a 1oOlJng Hat That Has nigh
Melting Point.
The most desirable Of an fats Tor
cooking purposes. therefore. are the
vegetable OILS. One OF the most excel
tent ~ these Is olive oil-which has
q burning point 81 500 degrees al
though con oll-which does not burn
until q temperature OF $50 degrees IS
tenchcd-is even better.
And also. IN h present state OF tho
worlds O~il-shortngc. % o. much loss
expensive; o. perhaps more pnlnt-
able. 1s n doc. not have To- acquire
d taste FOR sweet Corn oil while olives
ana tNelf products do not naturally
appeal TO The majority %, American
p~liates.
DO Away with Cheap Bntter.
Tile use Of rancid butter, or of the
cheaper grades OF butter. IL also TO be
condemned. because 81 tho fact that
the small o of protein which
the butter contains has. during ram
cidity. undergone "A form of %putrcfac-
ton This renders 90 quite ns ohjec-
uOnablu. from 70 hyEenic standpoint,
as would bee the use OF auy other pro-
duht which was undergoing the same
process Of putrcfactiNc fermentation.
aud what applies TO butter applies
with equal. 10 not greater force. GO
lara, "drippinEs' and other animal
fats
ON the other hand, the high burn
ing point Of corn oil favors the i'm
mediate soaring over of meat, fish
and other fuod-sturs This keeps
an the Juices in the food. thereby en-
HANGING ne palatibill}, and the ease
with which h is digcstcd,
Tor salad Dressing There T. Nothing
More Wholesome Than Corn on.
Corn Oh has also been proved. by
scientific experiment and by the cN-
pcricnce uf dictic and culinary cN-
perts, 10 equal he finest olive oil in